Alright, so I know *this* particular pie is not the most spectacular. But you have to admit, it looks pretty delish.
This is just a regular lemon meringue pie, which I’ve piped meringue onto instead of just spreading it around. If you’ve ever tried to make a lemon meringue pie before, you’ve probably noticed that most recipes want you to use 2 egg whites for the meringue… Which… barely covers the surface and hardly makes a pretty, fluffy topping. So I use a recipe that calls for 4 whites. You can always just multiply your 2-white recipe by 2 to make it more substantial… And the extra yolks? Add them to your filling; it’ll make it a little thicker, that’s all.
Another note, try adding 1/4 tsp. cream of tartar to your meringue to make it stiffer and prettier. This pie is without cream of tartar, I believe… so the little turrets of meringue are a little more chubby than they ought to be… Hehe, with the cream of tartar, they’d be a little more crisp looking.
Just use any large star tip for this pattern, and make rosettes around the top to cover the filling.
Note: If you want to see a more cleanly piped meringue, check out my Pavlova Post from a while ago. That one worked rather well, I thought.
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