Baking & Pastry > Meringues > Meringue Desserts > Lemon Meringue Pie (Topping)
Lemon Meringue Pie Topping
A classic meringue topping for lemon meringue pie. This recipe creates a light, fluffy, and slightly sweet meringue that perfectly complements the tart lemon filling.
Ingredients
- 3 large Egg whites
- 6 tablespoons Granulated sugar
- 1/4 teaspoon Cream of tartar
- 1/2 teaspoon Vanilla extract
Preparing the Egg Whites
Ensure your mixing bowl and whisk are completely clean and dry. Any trace of fat can prevent the egg whites from whipping properly. Separate the egg whites from the yolks carefully, making sure no yolk gets into the whites. Place the egg whites in the clean mixing bowl.
Whipping the Meringue
Add the cream of tartar to the egg whites. Beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until stiff, glossy peaks form. The meringue should be smooth and hold its shape. Stir in the vanilla extract. Gently fold it into the meringue.
Applying the Meringue
Immediately spread the meringue evenly over the warm lemon filling, making sure it touches the crust all around to seal it. Create swirls or peaks with a spoon or spatula for a decorative effect.
Browning the Meringue
Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the meringue is golden brown. Alternatively, you can use a kitchen torch to brown the meringue. Watch carefully to avoid burning. Let the pie cool completely before slicing and serving.
FAQ
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Why is my meringue weeping?
Weeping, or the formation of liquid droplets, is usually caused by undercooked meringue or using too much sugar. Make sure to bake the meringue until it's set and golden brown, and follow the recipe's sugar measurements. -
How do I prevent the meringue from sliding off the filling?
Make sure the meringue touches the crust all around to create a seal. This helps prevent it from sliding off.