Lemon-Meringue-Pie-Photo-by-Meredith-resized-1.jpg' alt='How To Make Meringue Without Cream Of Tartar' title='How To Make Meringue Without Cream Of Tartar' />Meringues are a go to snack and dessert because of their simplicity and versatility. Meringue is a delicious topping for pies, cakes, cupcakes or even cookies. Recipe and how to video from HoosierHomemade. White waves of milehigh meringue top a delicious coconut cream in this perfect pie. What is pie Pie is what happens when pastry meets filling. Pie can be closed, open, small, large, savory or sweet. The basic concept of pies and tarts has changed. Meanwhile, make meringue Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a. Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result a sweet, swirly cloud that tastes as good as it looks. The science of meringue is easily explained, but no matter how many times I watch a slimy, viscous egg white inflate into glossy white peaks, it always feels like magic. Lemon Meringue Pie Recipe Simply. Recipes. com. 1 Pre bake the pie shell Preheat oven to 3. F. Line a frozen pie shell with aluminum foil so that the foil extends over the edges will make convenient handles. Fill two thirds of the way with pie weights or dry beans. Bake for 2. 0 minutes. Then remove the foil and the pie weights. Poke the bottom of the crust in several places with the tines of a fork. This will help prevent the bottom from bubbling up. Put the crust back in the oven and bake for 1. Remove from oven and set aside. If you are using a packaged frozen pie crust, please follow the directions on the package to pre bake. Make the lemon filling Whisk the egg yolks in a medium bowl and set aside. In a medium sized saucepan, add 6 Tbsp cornstarch, 1 13 cup sugar, 14 teaspoon salt, and 1 12 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for 1 minute. The mixture will begin to thicken. How To Cook A Rib Roast here. Once the cornstarch mixture has thickened up well consistency of Cream of Wheat remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until youve used about half of the cornstarch mixture. Then add the egg yolk mixture back to the pot with the cornstarch. Reduce the heat to low and cook for a minute, stirring. Remove from heat and stir in the lemon juice, lemon zest, and butter. Preheat oven to 3. F. 4 Prepare cornstarch mixture to help fortify the meringue In a small saucepan, whisk together 1 Tbsp cornstarch and 13 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside. Whisk together the sugar and cream of tartar Whisk together 12 cup plus 2 tablespoons of sugar and 14 teaspoon of cream of tartar, set aside. If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step. Beat egg whites, add sugar and cream of tartar, add cornstarch mixture Place egg whites and 12 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium. Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks. Add the cornstarch water mixture it should look like a gel a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over beat, or your meringue will be grainy. Fill pie shell with filling, top with meringue Heat the lemon filling again, until it is steamy. Scoop it into the pre baked pie shell, spreading it evenly. Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie. Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking. Fill in the center with more meringue mixture. Use the back of a spoon to create peaks all over the meringue. Bake Bake the pie for 2. F, until the meringue is golden brown. Transfer to a wire rack and let cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel. Best eaten the same day.