Lemon Meringue

Outline of Lemon Meringue Recipe

1) Make filling 

2) Make Meringue

3) Assemble Pie

(Gluten-free recipe here)

part 1 – making the filling

Ingredients for Filling

Materials for Filling

Instructions

When you see text in boldface blue font. You should document that step with a photo on your blog.  

Stir together the cornstarch, flour, salt and sugar in a medium saucepan. Stir in the water, then heat the mixture over medium heat, stirring constantly, bring mixture to a boil. Boil for 1 minute (mixture should thicken). Remove from the heat.

In a medium bowl, whisk together the egg yolks – then stir in several tablespoons of hot cornstarch-water to warm the mixture. Pour this warmed egg mixture into the hot cornstarch-water and return the saucepan to the heat. Bring the mixture back to a boil and cook for 1-2 minutes, stirring constantly, to kill the enzymes in the yolks that can thin the pie.

Remove from the heat and stir in the salt, butter, lemon juice and vanilla.

While the filling is still hot, pour the filling into the prepared pie crust.

Part 2 — making the meringue

Ingredients for Meringue

Materials for Meringue

Large stainless-steel mixing bowl

electric mixer (hand mixer or stand mixer)

small bowl

Pre lab Videos (watch these before attempting lab)

Here is a video on separating egg yolks from whites

Here is a video on whipping egg whites to soft peak stage vs stiff peak stage.

Instructions for Meringue

When you see text in boldface blue font. You should document that step with a photo on your blog.

1) Crack the eggs and separate the yolks from the whites. Save the yolks for later. Stir the whites and cream of tartar together well to break up whites (try not to create foam) in a medium-size stainless-steel bowl

Part 3:

Ingredients

Materials

Rubber spatula/spoonula

Fork or food processor

Instructions

When you see text in boldface blue font. You should document that step with a photo on your blog.  

Preheat the oven to 325 degrees and place a shelf in the lowest slot in the oven.

Grind a cake doughnut into fine crumbs using a fork or a food processor.

Pour the hot filling into the pie crust. While the filling is still piping hot, sprinkle the top of the filling with fine cake crumbs and cover the crumbs with some of the meringue – using your rubber spatula/spoonula to smooth out the meringue. Take care to spread the meringue all over the top of the filling so that it touches the crust all the way around. After you have covered the hot filling well, pile on the rest of the meringue and make decorative swirls with the back of a spoon.

Bake until the meringue begins to brown lightly, about 20 minutes. Refrigerate, uncovered, for several hours before serving.

On your Blog

• Integrate photos taken above with typed narrative
• Take photos
  • Of your completely cooled pie from which you have cut out a piece  using a sharp knife. Take a close up view of the sliced edge of the meringue and the filling.
• Post a video in which…
  • You describe the texture of your meringue and the texture of your custard.
    • Is the meringue light but firm? Is it wet or droopy?
    • Is the custard smooth and firm? Is is runny or lumpy?
  • Describe what went really well during your pie making
  • What would you change if you repeated this process again.
• Type an answer to the following question(s)
  • What chemical changes occurred when you made the meringue? What did you observe that told you these chemical changes were happening?
  • What was the role of the cream of tartar?
  • What was responsible for the thickening of the pie filling? (hint: think beyond the eggs)