{"id":86,"date":"2020-04-27T09:53:33","date_gmt":"2020-04-27T13:53:33","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=86"},"modified":"2022-06-06T11:38:29","modified_gmt":"2022-06-06T15:38:29","slug":"lemon-meringue","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-6-lemon-meringue-pie-or-meringue-tarts-with-berries-and-cream\/lemon-meringue\/","title":{"rendered":"Lemon Meringue"},"content":{"rendered":"

Outline of Lemon Meringue Recipe<\/h2>\n

1)<\/span>\u00a0<\/span>Make filling\u00a0<\/span><\/span><\/p>\n

2) Make Meringue<\/span><\/p>\n

3) Assemble Pie<\/span><\/p>\n

(Gluten-free recipe here<\/a>)<\/p>\n

part 1 – making the filling<\/h3>\n

Ingredients for Filling<\/h3>\n\n\n\n\n\n\n\n
1\/3 cup, cornstarch<\/td>\n1\/2 teaspoon pure vanilla extract<\/td>\n<\/tr>\n
3 tablespoons, bleached all-purpose flour<\/td>\n1 1\/3 cups, sugar<\/td>\n<\/tr>\n
1 1\/2 cups, water<\/td>\n1\/2 cup, fresh lemon juice<\/td>\n<\/tr>\n
4 large egg yolks<\/td>\n1\/4 teaspoon salt<\/td>\n<\/tr>\n
3 tablespoons, butter<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Materials for Filling<\/h3>\n\n\n\n\n\n\n
Medium saucepan with lid<\/td>\n<\/tr>\n
stirring\/mixing spoon<\/td>\n<\/tr>\n
whisk<\/td>\n<\/tr>\n
measuring spoons<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h3>\n

When you see text in\u00a0boldface blue font<\/span><\/strong>.\u00a0You should document that step with a photo on your blog.\u00a0\u00a0<\/strong><\/h4>\n

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<\/strong><\/span>). Remove from the heat.<\/p>\n

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,<\/strong><\/span> stirring constantly, to kill the enzymes in the yolks that can thin the pie.<\/p>\n

Remove from the heat and stir in the salt, butter, lemon juice and vanilla.<\/p>\n

While the filling is still hot<\/em>,\u00a0pour the filling into the prepared pie crust.<\/p>\n

 <\/p>\n

Part 2 — making the meringue<\/h3>\n

Ingredients for Meringue<\/h3>\n\n\n\n\n\n
4 large egg whites<\/td>\n<\/tr>\n
1 pinch cream of tartar<\/td>\n<\/tr>\n
2 tbsp white granulated sugar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Materials for Meringue<\/h3>\n

Large stainless-steel mixing bowl<\/p>\n

electric mixer (hand mixer or stand mixer)<\/p>\n

small bowl<\/p>\n

Pre lab Videos (watch these before attempting lab)<\/h3>\n

Here is a video on separating egg yolks from whites<\/p>\n