A sturdy, fully baked crust will keep its flaky form when filled with the lemon curd. Since the filling and topping for a lemon meringue pie is cooked on the stove-top (rather than the oven), you will want to "blind bake" or fully par-bake your pie crust. The way each is executed plays an important role in keeping your lemon meringue pie from falling flat. There are three main components to a lemon meringue pie: the perfect pie crust, lemon curd filling and meringue topping. How do you keep lemon meringue pie from getting soggy? There may not be a more classic dessert than lemon meringue pie! A flaky, homemade pie crust filled with rich lemon curd and topped with toasted meringue is a perfect dessert for any season.
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