Here’s what happens: as the meringue mixture gets hotter in the oven, air bubbles trapped inside the molecular structure of the egg white’s protein expand and swell, forming that cloudlike cover for the citrusy custard filling. Goodfellow’s day until now, curious cooks have wondered about the kitchen alchemy that turned egg whites, sugar, cream of tartar and vanilla into a perfect topping in a lemon meringue pie recipe. In addition to the acid from cream of tartar, and the use of sugar, the cornstarch helps the meringue hold its shape, and keep it from weeping or shrinking when baked in the pie. Goodfellow), who established the country’s first cooking school in Philadelphia, is often credited for popularizing lemon meringue pie in her bakery and confectionery, which was popular in the early 19th century. The best lemon meringue pie trick I learned (also from Shirley Corriher) is to add a gelled cornstarch and water mixture to the meringue. Elizabeth Coane Goodfellow (known as Mrs. And the meringue, which does not need to bake, is ready to enjoy as soon as it’s whipped up-because when you want lemon pie, you want it now.Perhaps the saying, “as American as apple pie” should be changed to be “as American as lemon meringue pie,” because it’s been a favorite in the United States for quite some time. The filling, which I chill in an ice bath before it goes into the crust, sets in lightning speed. The crust, which is made in a food processor and requires no rolling, comes together lickety-split.
But what makes it truly special is that there are little bits of salty, crunchy Marcona almonds in it.The topping, the filling, and the crust all work together in beautiful harmony, and I wanted to engineer the recipe so that you can enjoy that deliciousness faster than usual. Refrigerate about 4 hours or until filling is set. I like to add a little vanilla extract to my Italian meringue, which somehow makes it seem even creamier.And oh, the crust! In place of traditional pie pastry (which would still be delicious here), I go with a pat-in shortbread crust that somehow both holds together and is wonderfully crumbly in that shortbread kind of way. Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160F. You don’t have to bake it-because in making it, you beat molten hot sugar syrup into the whites (easier than it sounds), which heats them to a safe temperature. Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry draw meringue up into peaks and bake pie in middle of. Stirring constantly, bring to boil on medium heat boil 1 minute. For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks beat in sugar in a slow stream, beating, until meringue just holds stiff peaks. Italian meringue, by contrast, has weight and body to it that’s reminiscent of homemade marshmallows, and it’s incredibly stable, which is why it’s often used as a cake frosting, too. Mix sugar and cornstarch in medium saucepan. It’s thicker, creamier, and heavier on the palate than the type of airy, ephemeral meringues you might see on diner-style pies-you know, the type that deflates almost immediately on the tongue. It’s assertively-but not aggressively-lemony, and is balanced by the fluffy meringue topping, which has the perfect sweetness and density to complement the tarter-than-usual filling.This topping is the type of meringue I love, the type that makes my mouth water and sets my heart aflutter. I’ve got a Smokey on my tail.)I like lemon pie so much that I want even more of the bright, sunny lemon flavor to come through, so there’s less sugar and more lemon juice in this filling than you’ll find in most recipes. If you don’t know what that means, it’s likely because you’re much younger than me, and this clue still won’t help you: Breaker 1-9, this is Lemon Pie. Cool on wire rack at room temperature for 30 minutes refrigerate for 3 hours before serving. (Fun fact: Lemon Pie was my CB handle when I was a kid. Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp. Spread meringue evenly over hot filling, sealing to edge of crust. Lemon meringue pie has always been my favorite dessert.
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