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If you do wind up with leftovers store them in the refrigerator, loosely covered with plastic wrap. This pie is really at its best on the same day that it's made. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
#Lemon pie how to#
If the pie is even remotely warm when you cut into it, the lemon base may be runny. How to make Lemon Meringue Pie: Separate the egg yolks and whites and set aside.
![lemon pie lemon pie](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-project-master/default/dw92a6e83d/images/project/WLRECIP-8872/WLRECIP-8872-easy-lemon-meringue-pie-2.jpg)
The best thing about it was the temperature. The first time I had a really good key lime pie was at Joe’s Stone Crab on a trip to South Beach, she says. Once your pie is done baking, allow it to cool completely on a wire rack at room temperature before serving. Lemon pie is a Southern classic, but Garden & Gun Club chef Ann Kim, who hails from California’s Bay Area, didn’t always know that. Lemon meringue pie is a classic dessert, but can be intimidating to novice bakers because of the meringue topping. Allow the crust to cool, then cover it with plastic wrap and store it on your counter at room temperature until you're ready to fill it the next day. That said, if you're looking to save time you can prepare your pie crust, as described in Step 1, the day before. In order for the meringue to properly adhere to the lemon filling, without weeping, it's important to make the lemon filling and meringue on the day you plan to serve the pie.