What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 lemon meringue pie recipe with lemon juice that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Lemon Meringue Pie Recipe With Lemon Juice
Classic Lemon Meringue Pie
Classic Lemon Meringue Pie
Lemon Meringue Pie
Mom’s Lemon Meringue Pie
Magic Lemon Meringue Pie
Grandma’s Lemon Meringue Pie
Classic Lemon Meringue Pie – Gold Medal Flour
Lemon Meringue Pie
Easy Lemon Meringue Pie
What does lemon juice do in pies?
Many recipes for apple pie and apple cobbler will call for tossing your sliced apples in a little bit of lemon juice before putting them into your dish. Lemon juice prevents oxidation of the apples, which means that it stops the slices from turning brown by providing a barrier between the apple’s flesh and the air.
Is lemon juice or cream of tartar better for meringue?
Yes, but the acid in the cream of tartar makes for a sturdier meringue that is less prone to weeping. If you’d rather use lemon juice as an acidic ingredient rather than cream of tartar, add about 1/2 teaspoon juice for every egg white in your recipe.
Why is the lemon in my lemon meringue pie watery?
Weeping is when water is pooled between pie filling and meringue topping. The most frustrating issue of all. In order to prevent this issue, make sure that the lemon filling is hot from the stove when you spread the meringue over the filling.
Why is there liquid at the bottom of my lemon meringue pie?
Unfortunately “weeping” or “beading” meringue on a lemon meringue pie is quite common. As the meringue is not baked for long the sugar in the meringue absorbs moisture, turns into syrup and tends to leak, or weep, out of the meringue.
Why is lemon juice used in baking?
Lemon juice is a common ingredient in cooking and baking. It adds a bright, citrusy flavor to savory and sweet dishes alike. With a low pH level, it’s one of the most acidic natural ingredients available, providing structure to jams and jellies and helping baked goods rise properly (1, 2, 3, 4 ).
What is lemon pie filling made of?
A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.
What is the trick to making meringue?
How to Make Meringue Successfully
- When making meringues, always cook egg whites to avoid salmonella poisoning.
- Don’t use packaged egg whites to make meringue. …
- Use fresh egg whites. …
- Use eggs at room temperature. …
- Never let any yolk get into the whites.
- Don’t overbeat egg whites.
Why do you add vinegar to meringue?
An acid, such as a vinegar, can be added to a meringue mixture to help create a more stable foam when the meringue is mixed. In scientific terms the acid helps to denature, or break down, the coils of amino acids in the egg white’s proteins so that they become long strands instead.
What causes a meringue to not whip up?
One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won’t reach stiff peak stage and instead only reach a soggy droopy stage.
How do you thicken lemon meringue filling?
If your pie filling is runny, add in one additional tablespoon of cornstarch to the lemon filling, and stir over medium heat. It should thicken in 1 to 2 minutes.
Do you refrigerate lemon meringue pie?
Freshly baked lemon meringue pie will keep for about 2 to 3 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap. Can you freeze lemon meringue pie? Lemon meringue pie does not freeze well and is not recommended for quality purposes.
Does cream of tartar keep meringue from weeping?
Try a Swiss or Italian meringue
Some recipes call for a small amount of cream of tartar or cornstarch, which helps stabilize the meringue and prevent it from deflating.