Baking Classics: Lemon-Buttermilk Meringue Pie

Buttermilk Lemon Meringue Pie By Rebecca Gordon TV Cooking Personality Editor-in-Chief Buttermilk Lipstick Southern Hostess Sports Entertaining Writer Food Stylist Tide & Tigers Today Tailgate Host Tailgating Expert WBRC Fox 6 Birmingham AlabamaBaking Classics

The Dessert

Lemon 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. 

Troubleshooting Meringue

Learn how to navigate 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.

Now that you’re equipped with solutions to avoid many common meringue pie errors, put your knowledge to the test. Follow my instructions & get ready to claim this barbecue icon as your very own signature dish.

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.

How To Make Pastry Dough By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief Pastry Chef Writer Food Stylist Recipe Developer Author Tailgating Expert Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Birmingham Alabama Southern Hostess Sports Entertaining

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.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Lemon-Buttermilk Meringue Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Buttermilk Lipstick Sports Entertaining Southern Hostess Writer Food Stylist Recipes Developer Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Cooking Lessons How To Food & Party CraftsHow To Zest Fresh Citrus

Originally developed for woodworking, the sharp, tiny blades of a microplane grater make this simple preparation task a breeze. Apply this technique to any citrus fruit for your most flavorful recipes ever.

The Technique

Hold the microplane grater over a cutting board, allowing the tip to rest over the surface at an angle. Swipe just the outer portion of the citrus over the tool towards the board. Turn the fruit after each swipe. You only want to collect zest with color & not the white, bitter pith just underneath the surface. Repeat the process until you have collected the amount needed for the recipe. Execute this process before juicing the fruit in order to make the best use of your purchase. The zest can be grated over plastic wrap & stored briefly if you’d like to use it later as a garnish. Cover tightly & refrigerate up to a day ahead of time. Sprinkle over desserts just before serving. A wooden pick makes separating & dispersing the zest a cinch. 

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

Cooking Lessons
Visit this post for more detailed instructions & photos to make your best pie crust

How To Make Pastry Dough

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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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