![]() ![]() Take your time adding the sugar a little at a time, and give it a few seconds to incorporate. Let the meringue get enough air whipped into it to achieve the desired peaks, but don't overbeat it either, or it will break back down and there's no saving it at that point. As soon as you see stiff peaks, you know it's ready. Now pour the lemon mixture into the pastry shell and spread it out evenly. Also, take into consideration the weather - humidity wreaks havoc on meringue because the sugar attracts the moisture in the air and your meringue won't get as stiff a peak as you're looking for. Then remove the pan from the heat and beat in the egg yolks, lemon juice and lastly, the butter. Make sure the bowl is completely clean, and no yolk has gotten into the whites. Use only a metal or glass bowl (plastic retains grease no matter how much you wash it, and any fat is your enemy, including any yolk that may have accidentally gotten into the whites). If the liquid runs back to the center of the line, it needs a few more minutes. You'll know it's ready when you dip a wooden spoon into it, remove the spoon and run your finger down the back. ![]() The filling should take about 10 minutes after reaching temperature (a slow boil is a good cue), and stir constantly. If you're still concerned about bits of cooked egg in your filling, simply use a sieve when pouring into the crust. Then you can add them to the pot and continue cooking as directed. With its high protein content and its rich taste of lemon. To do this, take about a half cup of the hot mixture and slooooowly whisk into the yolks to raise their temperature without scrambling them. Throughout the world, the famous lemon meringue pie is a guilty pleasure shared by many people. First off, the egg yolks MUST be tempered before adding them to the hot mixture. However, for those not in the know, a few details should have been included in the instructions. ![]()
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