Lemon Meringue Pie Question

This question comes from Reading, Pennsylvania via search engine: How long do you cool a lemon meringue pie before you put the meringue on it?

Typically, a Lemon Meringue Pie recipe is made using the following method:
A flaky pie crust is rolled and placed into a pie pan and blind baked until golden brown. You can keep the edge of the pie crust from becoming too brown by gently wrapping a thin strip of aluminum foil over just the edge after it becomes golden and continue baking until the bottom of the pie crust is golden and fully baked. If you are using a glass pie pan, be aware that it will take up to twice as long to bake as with an aluminum or Teflon-coated pan.

Allow egg whites to come to room temperature prior to whipping then prepare meringue according to the recipe. Hold prepared meringue for only a few minutes while the lemon filling finishes cooking.

Lemon custard filling is then made in a saucepan on the stove top using the preferred recipe. Pour the hot lemon filling directly into the baked pie shell or allow it to cool up to 5 minutes. The hotter the filling is, the less likely your meringue is to weep after toasting. Add prepared meringue and place under the broiler of a preheated oven until meringue becomes golden brown.

1 comment:

Bec of the Ladies Lounge said...

Just what I needed to know about lemon meringue!

I read a recipe today for short crust pastry made with sour cream (Australian recipe, not sure if sour cream means the same in America?) and was curious about what difference it would make to the mix? I intend to try it, but when I found your blog it seemed silly not to ask an expert: why would you include sour cream in a shortcrust mix?