Thank you so much for this recipe! I *love* the fact that you've put the science behind the process - my normal way of making a lemon meringue pie is using the French meringue method (which yes led to weeping, and meringue falling off the filling...), and I couldn't understand why other methods were so complicated, so ignored them. Now I understand the science, and I'm ready to tackle the more complex version!
thank you for this! Have you tried lowering the sugar more? I’m Chinese and all my friends and relatives and myself only like dessert that are slightly sweet.
I had made pie meringue with 100g egg whites, 65 g sugar and quarter tsp beef gelatin. It was very soft, like eating a cloud, but mostly kept its shape until we dug into it. The movements and cutting deflated it more. And everyone still found it “too sweet” even when I put zero sugar in the lemon custard part of the lemon meringue pie to offset the meringue sweetness. Unfortunately it seems like meringues are just not something we can eat, no matter how enticing. I’ll have to make lemon tart.
Okay, so I did this, and I feel like I should report back so others can learn from my mistake.
My main mistake was assuming that since it’s heated so high, this meringue would behave like an Italian meringue (which I make all the time for buttercream; I haven’t made a Swiss meringue in decades). You can whip an Italian meringue forever and it will stay silky smooth. I over whipped this one a little bit, and it looked broken and chunky. It did bake up fine though.
I’m just going to have to make another pie to practice. ;)
Hm, I haven't ever had it go chunky! It is at its best texture at the point when it stops expanding. Glad to hear it baked up ok, and hope future pie experiments are even more successful ☺️
Thank you so much for this recipe! I *love* the fact that you've put the science behind the process - my normal way of making a lemon meringue pie is using the French meringue method (which yes led to weeping, and meringue falling off the filling...), and I couldn't understand why other methods were so complicated, so ignored them. Now I understand the science, and I'm ready to tackle the more complex version!
thank you for this! Have you tried lowering the sugar more? I’m Chinese and all my friends and relatives and myself only like dessert that are slightly sweet.
I had made pie meringue with 100g egg whites, 65 g sugar and quarter tsp beef gelatin. It was very soft, like eating a cloud, but mostly kept its shape until we dug into it. The movements and cutting deflated it more. And everyone still found it “too sweet” even when I put zero sugar in the lemon custard part of the lemon meringue pie to offset the meringue sweetness. Unfortunately it seems like meringues are just not something we can eat, no matter how enticing. I’ll have to make lemon tart.
There is a blog post of someone making a cookie-style meringue with 33 percent sugar. I will give that a try. Here is the link https://myrecipeobsession.com/2019/03/10/almost-sugar-free-meringue/
If you’d like to communicate about experiments, my email is leaseatea@gmail.com
Again, THANKS for your post
If I left out the gelatin, could this meringue be baked? I’m looking to try a new recipe that has you baking a French meringue for ~20 minutes.
Yes, you should be able to bake it without the gelatin!
Okay, so I did this, and I feel like I should report back so others can learn from my mistake.
My main mistake was assuming that since it’s heated so high, this meringue would behave like an Italian meringue (which I make all the time for buttercream; I haven’t made a Swiss meringue in decades). You can whip an Italian meringue forever and it will stay silky smooth. I over whipped this one a little bit, and it looked broken and chunky. It did bake up fine though.
I’m just going to have to make another pie to practice. ;)
Hm, I haven't ever had it go chunky! It is at its best texture at the point when it stops expanding. Glad to hear it baked up ok, and hope future pie experiments are even more successful ☺️