Meringue pies are one of the most popular types of pies in the world. Whether you’re a pie fan or just getting into baking, you may have some questions about this delicious treat. Making meringue pie at home is easy—and tasty! You can enjoy this sweet treat any time with just a few simple steps.
Remember to use quality ingredients like fresh eggs and real butter for the best results. This blog post answers all the frequently asked questions about meringue pies so that you can learn more and start baking following the given recipe with confidence.
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How Is Meringue Different from Whipped Cream?
Meringue is made with egg whites, while whipped cream is made with heavy cream and sugar. Since they are both light and fluffy, they can sometimes be confused for each other, but they have their distinct textures and flavors. Meringue has a sweeter taste than whipped cream due to added sugar, while whipped cream has a more subtle flavor profile since it does not contain any sweeteners. When used as toppings, the meringue will brown in the oven while whipped cream will stay white.
Can I Make It Ahead Of Time?
You can make the pie crust ahead of time and keep it for up to 5 days in the fridge or three months in the freezer. The crust can also be blind-baked beforehand.
Is It Possible To Freeze Lemon Meringue Pie?
Lemon Meringue Pie without the Meringue is the ideal way to freeze it. When ready to freeze for up to three months, pour the filling into the pie crust, wrap it up tightly in foil and storage wrap, and then bake it. You should defrost the frozen food in the fridge before being prepared for baking and meringue-making.
Expert Tip:
Cold egg whites take longer to whip than those at room temperature. Also, egg whites at room temperature whip up more volume than cold ones. Therefore, before beginning the meringue, ensure your egg whites are at room temperature.
More Dessert Recipes
Meringue Pie
Ingredients
- 1¼ cups almond flour Always use clean bowls for mixing.
- 2 tbsp coconut flour
- 2 tbsp arrowroot starch
- 1 tbsp granulated sugar
- 1 tsp xanthan gum
- ¼ tsp salt
- 5 tbsp chilled butter cut into small pieces
- 2-4 tbsp ice water
- 4 large egg yolks
- 1½ cups water (divided) plus 2 tbsp
- 1 cup granulated sugar
- ¼ tsp salt
- 2 tsp fresh lemon zest grated
- ⅓ cup fresh lemon juice
- 3 tbsp butter
- ½ tsp xanthan gum
- 1 tbsp gelatin
- 4 large egg whites
- ¼ tsp cream of tartar
- pinch salt
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 325ºF.
- For crust: in a foodprocessor, add the flours, arrowroot starch, granulated sugar, xanthan gum and saltand pulse until well combined.
- Add the butter pieces andpulse until a coarse crumb-like mixture is formed.
- While the motor isrunning, slowly add ice water and pulse on low speed until a dough forms.
- Arrange a large piece ofparchment paper onto a smooth surface and dust with some almond flourgenerously.
- Place the dough onto theparchment paper and with your hands, pat into a circle.
- Cover the dough circlewith another large piece of parchment and with a rolling pin, roll into an11-inch circle.
- Arrange the dough circleinto a 9-inch pie plate and gently press into the bottom and up the sides.
- With a fork crimp theedges of the crust and then prick all over.
- Bake for approximately 12minutes.
- Remove from the oven andset aside to cool completely.
- Now, Preheat your oven to300 ºF.
- For filling: in a bowl,add the egg yolks and beat until smooth.
- Slowly add ½ cup of thewater and beat until well combined.
- In a pan, add 1 cup ofthe water, sugar, salt and lemonzest and salt over medium heat and bring to a boil, beating frequently.
- Slowly, add the egg yolksmixture into the pan, beating continuously.
- Reduce the heat to lowand cook for about 1 minute, stirring continuously.
- Remove from the heat andstir in the lemon juice and butter until smooth.
- Sprinkle the xanthan gumon top and with a wire whisk, beat vigorously until well combined.
- Meanwhile, in a smallbowl, dissolve the gelatin into the remaining 2 tablespoons of water. Set aside for about 2 minutes.
- Add the gelatin mixtureinto hot lemon mixture and beat until well combined.
- Cover the pan and setaside.
- For topping: in a largebowl, add the egg whites, cream of tartar and salt and beat until frothy.
- Slowly add the powdered sugar, granulated sugar and vanilla extract and beat until stiffpeaks form.
- Place the warm fillingover the crust evenly.
- Dollop the meringue overthe filling evenly and with the back of a spoon, swirl it slightly.
- Bake for approximately 20minutes or until top is golden.
- Remove from the oven andset aside to cool for about 20 minutes.
- Refrigerate for at least3 hours before serving.
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