The Best Meringue for That Pie, Lemon Meringue Pie
Course: How to, Recipes, Suzy’s Recipe, SweetsServings
8
servingsPrep time
10
minutesCooking time
5
minutesCalorieskcal
Ingredients
4 extra large egg whites
¼ teaspoon cream of tarter
¼ cup sugar you may need a little more to get really stiff peaks
Directions
- Preheat oven to 400°
- Crack eggs and separate whites. The yolks can be used in your lemon filling.
- Let your eggs get to room temperature
- Pour into mixing bowl
- Beat at high speed until soft peaks form.
- While the mixer is still beating add the cream of tarter then gradually add in sugar
- Your beaters when stopped should have billowy stiff peaks.
- Spread over your slightly cooled pie, spreading and peaking
- Make sure meringue covers to the edges so no pie filling will escape while baking.
- Place in oven, watch carefully so meringue browns but does not burn.
Recipe Video
Notes
- The key to a great meringue is a very high speed mixer (sometimes a small hand mixer does not have enough power to beat nice peaks), room temperature eggs, no oil residue in your mixing bowl.
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