How to Seal Meringue on Pie
Meringue--a preparation of thoroughly beaten and generally sweetened egg whites--can stand on its own as a dessert or be used as a topping or garnish for other sweet treats such as lemon meringue pies. When you are making a meringue-topped pie, you may encounter the frustration of having an otherwise perfect pie ruined by a weepy meringue that has separated from the crust and left an ugly, liquid-filled gap between the topping and the edge. Fortunately, you can prevent this by sealing the meringue to the crust. Does this Spark an idea?
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Instructions
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Place your pie crust on a completely level and steady surface and pour in the filling, which ideally should still be hot.
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Pour the meringue topping onto the pie as evenly as possible.
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Spread the meringue with the spatula over the entire top surface of the pie, stopping just short of the crust.
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Press meringue against the inside of the crust with the spatula, forcing meringue into the corner where the crust meets the pie filling. Do this all the way around the pie, ensuring plenty of solid contact between the meringue and the wall of the pie crust where it rises above the pie filling.
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Push some of the meringue filling on top of the edges of the pie crust. You do not need to completely cover the pie crust, but the meringue should distinctly overlap the upper shelf of the pie crust, rendering the crust almost invisible. Again, do this all the way around the pie and make sure the meringue is firmly pressed against the pie crust instead of just gently touching it.
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Smooth the surface of the meringue again, or use your spatula to form peaks if desired. Put your pie in the oven for the remaining amount of time as determined by your recipe, generally 10 to 15 minutes. This will allow the meringue to solidify and the peaks (if any) to gain the golden-brown color associated with meringue.
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References
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- Photo Credit Lemon Meringue pie image by Susanne Karlsson from Fotolia.com
