Baking Classics: Lemon-Buttermilk Meringue Pie

Rebecca-Gordons-Southern-Baking-Cooking-Tutorials-Buttermilk-Lipstick-Culinary-Techniques-Southern-HostessBaking Classics

The Technique

Lemon-Buttermilk Meringue Pie 

Meringue pie is easy to prepare but there are things that can occur resulting in a less than perfect slice. If you encounter issues, a little troubleshooting can go a long way to ensure success. Unlike icebox pies that are generally spooned into crumb crusts & topped with sweetened whipped cream once chilled, meringue pies need to be baked in order to brown the topping. This additional step could launch several undesirable issues. Check out my advice on the topic, How To Make Meringue Topping For Pies in addition to the information provided below. Equipped with my essential tips, you’ll be preparing luscious lemon meringue pie without flaw. 

Lemon Meringue Pie By Rebecca Gordon Editor-in-Chief Buttermilk Lipstick TV Cooking Personality Pastry Chef Tailgating Expert Author Fppd Stylist Recipe Developer Writer Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Cooking Lessons How To Food & Sports Entertaining Southern Hostess

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Buttermilk Meringue Pie
makes 8 servings

The filling is a hybrid that merges a classic meringue technique with the creamy texture from a traditional icebox pie. Expect the color to be more mellow & milky rather than a super bright hue.

Buttermilk-Cornmeal Pastry Dough
1 1/2 cup sugar, divided
4 Tbsp cornstarch
1/4 tsp kosher salt
1 cup whole buttermilk
2 tsp lemon zest
1/2 cup fresh lemon juice
1/2 cup water
4 eggs at room temperature, separated
2 Tbsp butter

Prepare the Buttermilk-Cornmeal Pastry Dough. Bake according to the instructions. Set the pie crust aside. Whisk together 1 cup sugar, the cornstarch & the salt in a 3-quart saucepan. Whisk in the buttermilk, the lemon juice, the lemon zest, the water & the egg yolks blending until well combined. Bring to a boil over Medium heat, whisking constantly, for about 7 minutes or until thickened & smooth. Cook 1 additional minute. Remove from the heat. Whisk in the butter. Pour the lemon filling into the fully baked, prepared pie crust.

Preheat the oven to 375 degrees. Beat the egg whites with an electric hand mixer on High until soft peaks begin to form. Gradually add the remaining 1/2 cup sugar & continue to beat on High until stiff, glossy peaks form. Spread the meringue mixture over the pie filling to the crust edges to seal. Swirl & lift the meringue over the surface with the back of a spoon for pretty peaks. Bake on the center rack 8 to 10 minutes or until lightly browned. Cool 1 hour. Refrigerate 8 hours before slicing & serving.

Buttermilk Cornmeal Pie Dough By Rebecca Gordon TV Cooking Personality Buttermilk Lipstick Editor-in-Chief Birmingham Alabama Pastry Chef Author Writer Food Stylist Recipe Developer Cooking Lessons Sports Entertaining Tailgating Expert Southern Hostess Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Original Recipes & Food Craft Party Ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 1 {10-inch} pie crust

The recipe yields plenty of dough to create a bold, beautiful fluted edge around the pie plate. 

1 1/2 cups ap flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc.

Place the dough disc between two sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top piece of plastic & invert the dough into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & fold it under so that it rests on the lip of the pan. Crimp the dough around edges in a decorative pattern. Secure a few pieces of the dough underneath the lip of the pie plate. Chill 1 hour.

Preheat the oven to 425 degrees. Place the unbaked crust on a half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 15 minutes. Remove the partially baked crust from the oven. Remove the pie weights or dried beans. Bake an additional 8 to 10 minutes or until golden brown. Cool 10 minutes before filling according to recipe instructions.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To
Troubleshoot Meringue

Meringue pie is one of those summer barbecue menu staples & it just isn’t a good gathering without a homemade one everyone can enjoy. They are not difficult to make but with a few pointers, you will be able to ensure your very best to date.

Cooking Techniques. Eggs By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Meringue has a few points to which it can be finicky. Start with a dry grease-free bowl & beaters. Make certain egg whites are at room temperature in order to achieve maximum volume & avoid allowing any of the egg yolk in them. Fat will thwart efforts for sure. Learn how to navigate these additional potential road blocks when making this classic pie.

No. 1

The Weeping

Weeping happens when a small amount of translucent liquid pools at the bottom of the pie plate once the pie is sliced & it can occur due to a number of variables. Be sure to spread the meringue over the pie filling while it is hot. The heat from the filling will help set the center portion of the meringue getting it nice & warm before placing into the oven. After whipping the meringue, test a small amount to make certain all of the sugar has dissolved before using it. Rub a bit between your fingers. If it feels grainy in any way, continue beating a little longer. If you encounter weeping, just know that the pie is still good to serve so don’t beat yourself up over it. Simply dab a few paper towels in the bottom of the plate to help remove it & carry on. 

No. 2

The Beading

Beading can occur when the meringue is over baked. You may notice tiny droplets over the surface of the topping, particularly after the pie stands a few hours or after chilling. When a meringue is over baked, the egg white proteins toughen up & moisture is released creating sugary droplets over the pie surface. Simply begin checking the browning progress of the meringue on the lower end of the temperature range. 

No. 3

The Shrinking

Sealing the meringue is an important step used to prevent the topping from shrinking. Be certain to spread the meringue so that it hugs the pie crust edges around the entire circumference. This will seal the meringue & prevent it from shrinking during baking which will result in a beautiful presentation.

The Tune
“Lacrimosa” Wolfgang Amadeus Mozart

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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