Did you make this recipe? Leave a review. Method 2. Insert 3 toothpicks into the pie to support the plastic wrap. Position them in a triangle shape to ensure that all of the sides of the pie will be protected when you add the plastic wrap. If the plastic is too close to the meringue, the combination of eggs and water will begin to weep and release water, making the meringue look runny.
If you have a particularly large pie, you may need to use 4 or 5 toothpicks distributed throughout the pie. Drape a piece of plastic wrap over the toothpicks and pie. Fold the edges of the cling wrap around the outside of the pan or plate. Store the pie in the refrigerator for up to 3 days. Transfer the pie to the refrigerator, being careful not to pull on the cling wrap. Place the pie on the top shelf where you can keep it for a few days before enjoying it.
After days in the refrigerator, replace the plastic wrap with a new piece. Avoid placing the pie in the freezer at any point. If you do put the meringue in the freezer, it can become flat or crunchy, ruining the texture of your pie.
You can, however, prepare and store the lemon filling and crust in the freezer for a few months. Method 3. Add the meringue to the pie 10 minutes after you take it out of the oven. Prepare the meringue while the lemon filling and crust are baking in the oven. When you take the bottom portion of the pie out of the oven, wait a few minutes for the lemon filling to cool slightly to avoid overbaking the meringue.
Use a spoon or spatula to distribute the meringue over the top of the pie. If it is, let it cool and chill. If not, put it back in the oven for increments of minutes at a time to finish baking. Can I make the pie filling one day and put the meringue on the next day and brown it in the oven?
Make sure that you store the filling in the fridge with plastic wrap pressed to be touching the filling so that a skin doesn't develop. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial.
Fine Cooking. Sign Up Login. Scott Phillips. Servings: 8 to Ingredients For the crust: 6 oz. Preparation Make the dough: Combine the flour, sugar, salt, and baking powder in a zip-top bag; shake to mix and chill in the freezer for about 30 minutes. Add half of the butter and shortening to the bag and toss to coat with flour. Transfer the mixture to a food processor. Give it four 1-second pulses and then process for 3 to 4 seconds. Add the remaining butter and shortening and pulse again 4 times; then process until the mixture has the texture of coarse meal with some pea-size pieces of butter and shortening, 3 to 4 seconds.
Empty the mixture into a large bowl. Drizzle 1 Tbs. Clusters of dough will form and become larger with each addition of water. After adding 2 Tbs. If they feel dry and crumble easily, add more water, 1 Tbs. Gather and press the dough into a ball, flatten it into a 4- to 5-inch disk, and dust with flour. Wrap with plastic and refrigerate until cold but still pliable enough to leave a slight imprint when pressed with a fingertip, about 1 hour. Shape the crust: Butter the bottom, sides, and rim of a 9-inch glass pie plate.
Roll the dough around the rolling pin, unroll it over the pie plate, and gently fit it into the plate without stretching. Reserve the dough scraps, without pressing them into a ball, in case you need to patch the shell later. Roll the overhang under itself and flatten it slightly to cover the rim of the pie plate completely.
Cut out a pie of plastic wrap and drag it over the toothpicks and pie. You can transfer the pie from the pan to a plate or leave it in the pan, but the cling wrap needs to be big enough to cover the whole pie. This will cause the pie to weep, which is why it is important to get another piece if you accidentally puncture the first one.
Fold the edges of the plastic around the plate or the outside of the pan. With plastic wrap, you can store the pie in the fridge for up to 3 days. While transferring the pie to the fridge, you need to be careful not to pull on the plastic wrap or else it can puncture. Place the pie on the top shelf and replace the plastic wrap with a new one after 2 days.
Meringue can become crunchy or flat if you put it in the freezer for too long. This will ruin the taste and texture of the pie since the meringue will break down under the cold temperature. If you do want to prepare and store the crust and lemon filling in the freezer, you must do it without the meringue. You can store it in the freeze, and bake it as you would normally.
Add the meringue when you are about to serve it. There are also some steps that you can take to ensure that the meringue lasts for a longer period. It is recommended to add the meringue to the pie after you take the pie out of the oven and it has cooled down for 10 minutes. While the crust and lemon filling are baking in the oven, you take your time preparing the meringue properly.
If you wait for the pie to cool down for 10 minutes before adding the meringue, it will prevent any over-baking. Do make sure that you spread the meringue properly across the pie so that it touches the edges of the crust.
You can use a spatula or a spoon to distribute the topping over the pie properly. Simply wrap the cooked pie, still in its tin, in several layers of freezer paper and lay flat. Remove the wrapping and allow it to thaw before you add the topping. The meringue must be cooled completely before being added, too. Both the filling and topping should be room temperature. Warm topping on a cold filling tends to create a small pool of water between the layers so that the meringue may slip off when the pie is sliced.
Lemon meringue pie with topping does not freeze well; the texture of the meringue changes upon freezing and thawing -- and not for the better. If you don't mind a weepy topping and slightly chewy meringue, though, you can wrap the pie snugly in freezer paper and freeze for up to three months.
Leftover pie keeps better in the refrigerator, but you may still experience a change in meringue texture. Cool the pie completely before storing. Tent the pie loosely with foil -- never plastic wrap, which encourages moisture development. The leftovers will keep for approximately three days.
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