How do you make lemon meringue pie from scratch?

Table of Contents:

1. How do you make lemon meringue pie from scratch?
2. When can you eat lemon meringue pie?
3. Can you freeze unbaked meringue?
4. How do you store homemade meringues?
5. What happens when you freeze meringue?
6. How do you save a meringue?
7. Can you overbeat meringue?
8. Why is meringue not glossy?

How do you make lemon meringue pie from scratch?

Directions

1. Preheat oven to 350 degrees F (175 degrees C). ...
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. ...
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. ...
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

When can you eat lemon meringue pie?

Cooling and Serving the Lemon Meringue Pie This pie is best eaten the day it is made, but leftovers can be stored, lightly covered at room temperature, for up to one day.

Can you freeze unbaked meringue?

You can freeze meringues but you must becareful that when they defrost they do not absorb anymoisture, as this will soften the outside of themeringue. We would suggest putting them in airtightcontainers, layered with baking parchment (parchment paper), takingcare not to crush them.

How do you store homemade meringues?

You can keep fresh meringue in an airtight container at room temperature for up to 3 weeks, but any longer, and they'll go off. You can also place cooled meringue into airtight containers and store them in the freezer for up to a month, but they'll start to crack and go off after that.

What happens when you freeze meringue?

Since egg whites are sensitive to freezing temperatures, they do not hold up well in the freezer. In addition, the meringue could turn rubbery or crusty once it's been frozen and thawed. In some cases, the meringue becomes too soggy when defrosted.

How do you save a meringue?

To revive them, beat 1 egg white until frothy, then gently fold into overbeaten whites until they're shiny and moist again. 5. Humidity and meringue don't mix, so add 1 tsp. cornstarch to the sugar on humid days.

Can you overbeat meringue?

After all the sugar is incorporated into the egg whites, beat the mixture until stiff peaks form. They will stand up and stay in place when the beater is lifted. Be careful not to overbeat the mixture. The meringue should be smooth, glossy, and flexible, not dry or grainy.

Why is meringue not glossy?

If it's too warm or cold, you won't be able to create the stiff, glossy peaks you need to make a good meringue. Avoid mixing yolk or shell with the egg whites. One little splatter of yolk will prevent you from achieving good volume and high peaks.