Watch this video and learn a secret to the ultimate lemon meringue pie that no one probably ever shared with you. With a few simple ingredients that you likely already have on hand, you can easily make a fantastic pie that will be remembered for generations.
Lemon Meringue Pie is one of the classic southern recipes that should be made at home. It is easy to make and the flavor of the homemade version far out shines the store bought or frozen variety. The lemon meringue pie recipe consists of 3 parts: the pie shell, the custard, and the meringue.
This recipe shows you how to make a good pie shell from scratch, however you can use a pre-baked pie shell if you prefer. Use a pastry shell, not a graham or cookie crust so that the meringue will seal properly.
For meringue recipes, I prefer to use pasteurized eggs. Pasteurized eggs have been pasteurized to kill any germs and are safe for foods such as meringue which may not otherwise receive enough cooking. Pasteurized eggs are available at most supermarkets these days, but if they are not available in your area, you can substitute the powdered pasteurized egg whites which can be found in your baking section. (Substitute only for the whites, not the yolks.)
Bring the egg whites to room temperature before beating. This will encourage whipping and result in greater volume in your meringue.
Serious cooks keep a copper bowl to beat their egg whites in, but I make meringue just fine in my ceramic bowl. I wouldn’t use plastic, because the bowl must be absolutely clean. Any trace of oil or grease that might cling to plastic will keep the whites from beating properly. This applies to your beaters, also. Make sure they are perfectly clean.
Everything you need, including the secret, is shared in this video. Yes, it is really an easy pie to make when you follow the steps. Best of all, you will make an absolutely delicious lemon meringue pie that everyone will fall in love with.
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