Spread the meringue to the crust edge to seal the filling in. French meringue is an unheated meringue that should be cooked on top of a pie, such as in Lemon Meringue or as the base of meringue cookies and shells. How to make Lemon Meringue Pie: Separate the egg yolks and whites and set aside. Always make sure to check on your pie at the minimum baking time. Uncover your pie and spread the meringue over the filling. Lemon meringue pie is perfect for any summer picnic or event. Avoiding weeping meringue. Over baking causes the egg whites in the meringue to shrink and squeeze out small droplets of moisture. It is light and refreshing, and the white, fluffy meringue topping is sure to wow all your guests. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Whether it is lemon meringue pie, a baked Alaska, a berry pavlova, or meringue cookies, they all start with the same basic meringue recipe and technique of whipping egg whites until light and frothy, then baking or adding to the pie and toasting with a torch or in the oven. Soft Meringue. After baking, cool the meringue pie away from air drafts, which can cause meringue to shrink as it cools. Start by spreading it around the edges, being sure to seal the edges of the crust. Pile the meringue into the middle of the pie and make some decorative swirls with your spatula. Stir in water, lemon juice and lemon zest. As fancy as they might look, meringues are really quite simple to make and have so much to add to baking and cake decorating projects. If you are topping an unbaked pie filling, have it at room temperature before you top it with the meringue. When making a meringue pie, you want to spread the meringue over the top while the pie is still warm. The art of how to make the perfect meringue is less a matter of mastering a difficult recipe and more about attention to detail, subtle refinements in technique and using the best ingredients and equipment possible. P illowy, soft, and cloud-like, pies covered with meringue are some of the prettiest treats in the bakery display. Spoon the meringue onto the hot pie filling. Citrus is a fantastic flavour in the summertime, and pie is a fantastic dessert in the summertime- I see a perfect join here. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Fluff it with the back of a spoon to make decorative peaks across the pie. Lemon Meringue Pie! Swirl meringue into points with a table knife or spatula for a decorative finish. Remove from heat and stir in butter. It's easy to make and fun to eat. There will be a lot of meringue! You can get fancy and pipe the meringue using a pastry tip. First of all, if possible, make meringue pie on dry, low-humidity days. Meringue is a light, fluffy, old fashioned topping for pies, puddings, cookies and cakes.