{"id":879,"date":"2012-07-25T19:06:00","date_gmt":"2012-07-25T19:06:00","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/mile-high-lemon-meringue-pie-tips-and-recipe\/"},"modified":"2018-05-22T15:09:50","modified_gmt":"2018-05-22T15:09:50","slug":"mile-high-lemon-meringue-pie-tips-and-recipe","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2012\/07\/mile-high-lemon-meringue-pie-tips-and-recipe.html","title":{"rendered":"Mile High Lemon Meringue Pie: Tips and Recipe"},"content":{"rendered":"
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Lemon Meringue Pie. <\/em>The name fits the dessert: a sweet-tart confection with a cooked lemon pudding and a light and airy topping. Not only is the treat served chilled making it a perfect ending to a summer barbeque, but you don’t have to worry about leftovers – there often aren’t any. This makes a great make-ahead dessert for the next day, too.<\/p>\n

We like our lemon meringue pie with an extra zip, and this recipe is a little more tart than sweet. You can make the pie with as little or as much meringue as you like. If you use all of it, mound it high and evenly without too many deep peaks that may burn before the meringue is completely cooked. You can also pipe it on, too. Just be sure the meringue touches the crust to prevent it shrinking as it bakes and exposing the filling.<\/p>\n

For this recipe, use your favorite pie crust. Here are some quick tips for making a lemon meringue pie.<\/p>\n

Tips<\/em><\/strong>: <\/p>\n

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  1. Begin making the meringue topping as soon as the hot filling is made and poured into the shell. Don’t wait until the filling is cooled before beginning to whip the meringue.<\/li>\n
  2. Spread the meringue all the way to the edge of the filling to meet the crust. By joining the meringue to the crust, there will be little chance for it to shrink as it bakes.<\/li>\n
  3. Once the pie is topped with meringue and baked, let it cool at room temperature then place in the refrigerator overnight. This gives the filling a chance to thoroughly cool and set up completely. If you try to cut it too soon, the filling will not have a chance to set up and will be very soft and runny.<\/li>\n<\/ol>\n

    Mile High Lemon Meringue Pie<\/strong><\/p>\n