how do you make the meringue part of lemon meringue pie,please respond?

Question

I am talking about the white stuff on top of the lemom meringue pie.

Answer 1

MERINGUE

8 INCH PIE
2 egg whites
¼ t. cream of tartar
¼ c. sugar
¼ t. vanilla

9 INCH PIE
3 egg whites
¼ t. cream of tartar
1 c. sugar
1 t. vanilla

Beat egg whites and cream of tartar until fluffy. Add sugar a little at a time. Add vanilla just before finished. Should be light and fluffy mixture.

Top your pie with meringue. Bake until meringue is browned.

Answer 2

The only thing I can add to the great comments you already have is that when they say light and fluffy, you want the egg whites to be able to hold a peak - if you lift the beaters out of the meringue, and the eggs come to a point where the beaters were, it should be able to hold it without everything going back down into a puddle. I only added those comments because it sounds like you've not ever made meringue before. You don't want to overbeat them but you do want the peaks to be able to stand up. And when you bake the meringue, you bake it at 400º and only until the tips of the meringue are golden - don't want to burn the tips.

I just checked one site and it said if you bake it at 325º for 20 minutes or so, the meringue will be cooked better. I have always cooked it either on 400º or under the broiler - but you have to watch it closely so you don't burn it.

Answer 3

Beat egg whites with a little sugar until fluffy and spread on the lemon filling. Bake for just a few minutes until meringue is golden.

Answer 4

sugar, egg whites and cream of tartar. whip til there are stiff peaks. put it on top of your pie and put it under the broiler for a minute if you like it browned.

Answer 5

Those are egg whites if I'm not mistaken .


http://allrecipes.com/HowTo/How-to-Make-Lemon-Meringue-Pie-Video/Detail.aspx

Answer 6

You need to beat your egg whites with cream of tarter and sugar. If you go to www.foodnetwork.com you'll be able to find an exact recipe.

Answer 7

All it is is egg whites & sugar whipped with an electric beater until it reaches that white 'frothy' texture.