Last Updated on November 8, 2022
Have you ever tried Meringue Pie without corn starch? Well, if yes, then you might want to try out the Lemon Meringue pie recipe using egg whites instead of cornstarch. This is a simple and quick way to add lemon flavor and a less sticky texture.
A meringue or pavlova is a type of dessert consisting of stiffly beaten white (or occasionally colored) whipped cream or meringue over a base such as sponge cake, biscuit crumble, or angel food cake. The term meringue usually refers to the upper outer part of the pastry case, whereas pavlova is a whole baked item.
How to Make Lemon Meringue Pie Without Cornstarch
Step 1: Prepare Your Ingredients
Add the sieved wheat flour to the melted butter and mix well with your fingertips until you get a crumbly dough.
Step 2: Make The Dough
Add the flour to the melted butter, then add the rest of the ingredients: the sugar, the eggs, and the lemony zest. Mix well.
Flatten the dough on the counter and roll it out using a rolling pincer.
Step 3: Bake The Pie Crust
Coat the baking sheet lightly with melted unsalted margarine and dust it with flour. Transfer the bread mixture onto the baking sheet, taking care not to tear it.
Press the bread’s edges into the pan’s sides, so they stick out slightly. Then remove any extra bits of bread sticking up from the edge of the pan.
Before putting the dough into the oven, poke holes through the entire surface of the bread using a fork so that it doesn’t become misshaped when it bakes.
Bake the dough for 15 minutes at 180°C/320°F.
Step 4: Make The Filling
When the dough has risen, use an electric beater to whip the eggs into a foam. These mixing bowls are best for this purpose.
Add the lemon juice, then beat for another three minutes.
Step 5: Fill The Empty Pie Crust With The Filling
After the dough has risen, remove it from the bowl and spread the filling evenly over the top. Return the pan to the oven and bake for another 10 minutes.
After removing the pie from the oven, allow it to cool at room temperature before making the meringues.
Step 6: Make The Meringue Topping
To make the mousse filling. Place the sugar and cream cheese in a bowl and beat them together using an electric mixer for 2 minutes. Add the eggs one at a time, beating after each addition. Continue mixing until the mixture becomes thick and glossy.
Separate an egg white from its yolk by beating them separately. Very slowly and carefully mix the hot sugar into the beaten egg whites. Then, continue beating the egg whites until they’re stiff but not dry.
You can also use an electric mixer like one of these.
When beating egg whites, beat them until they’re cool (or at least room temp) so that they won’t cook when added to hot sugar syrup.
Step 7: Decorate The Lemon Meringue Pie
The pie is now ready to be decorated! Put the meringues into a piping bag and decorate them to your liking.
You can broil the mousse topping in the oven for one minute if you want to achieve a beautiful golden brown top. Just be careful not to overcook it!
Top the whole thing off with some extra lemon juice, and then put it back into the fridge for at least six to eight hours before serving.
How to store Lemon Meringue Pie?
Lemon Meringue pie is best served freshly baked. However, you can freeze lemon meringue pies for up to 3 months. To freeze, place the unbaked pie into a 9-inch pie plate lined with aluminium foil and fill with dried beans or rice. Freeze for 24 hours. Remove the pie from the freezer about 30 minutes prior to serving—Bake frozen pies at 350 degrees F for 45 minutes or until golden brown.
FAQs
Does homemade lemon meringue pie have cornstarch or gelatin?
Homemade lemon meringue pie contains cornstarch instead of gelatin due to its high water content and ease of preparation. Gelatin would be too thick for this type of recipe.
How do I make the filling without using gelatin if I don’t want cornstarch?
You could try using agar instead of gelatin or powdered milk instead of cream cheese. Agar is derived from seaweed and works well as a thickener. Powdered milk contains calcium phosphate, which also makes for an excellent thickening agent.
Is there an alternative to cornstarch that will thicken up the filling?
You may be able to use arrowroot powder instead of cornstarch. It also works well for thickening sauces and gravies, but you’ll need to add more water or broth to thin them out if they become too thick.
Do I just add more sugar to compensate?
Yes! Use arrowroot starch or tapioca flour. They both work great on their own for thickening sauces. But if you want to get fancy, try combining them with some water to make a paste and then adding it to your sauce. It’ll give it a thicker consistency without clumping together.
I love this recipe because it’s so easy to prepare. It only takes a few minutes to mix together the ingredients and bake the pie. The crust has just enough flaky texture from using butter instead of shortening. And the filling tastes great! So, when are you making one for yourselves?
You’ve probably heard of cornstarch before, but did you know that it’s often added to baked goods to prevent them from sticking together?
This ingredient is also used to thicken sauces and gravies.
Cornstarch is a white powder derived from corn kernels.
It has a neutral flavor and is commonly used as a thickener or stabilizer in baking recipes
How to Make Lemon Meringue Pie Without Cornstarch
Lemon meringue pie is a classic dessert that many people love. It is very easy to make lemon meringue pie without cornstarch. This recipe uses only four ingredients and takes about 30 minutes to complete. Ingredients: 1 cup sugar 2 eggs beaten 1/2 cup milk 1 tablespoon flour 3 tablespoons butter melted Directions: Preheat oven to 350 degrees F. Grease a 9 inch springform pan. In a medium bowl whisk together the sugar, eggs, milk and flour until smooth. Pour into prepared pan. Bake for 25 minutes or until set. Remove from oven and let cool completely. Melt the butter in a saucepan over low heat. Add the lemon juice and stir well. Let cool slightly. Spread over cooled pie filling. Return to oven and bake for 10 minutes or until golden brown. Cool completely before removing sides of springform pan. Serve warm or chilled. Makes 8 servings.
Step 1: Gather Your Ingredients
1 cup sugar 2 eggs beaten
Step 2: Make The Dough
Mix together the flour, baking powder, salt and sugar. Add the milk and melted butter and mix well. Let the dough rest for 10 minutes. Step 3: Roll Out The Dough Answer: Roll out the dough about ¼ inch thick. Cut into desired shapes using cookie cutters. Bake at 350 degrees F for 15 minutes.
Step 3: Bake The Pie Crust
Bake the pie crusts at 375 degrees F for 12 minutes. Remove from oven and let cool completely.
Step 4: Make The Filling
Place the cream cheese into a bowl and beat until smooth. Add the sugar and vanilla extract and mix well. Stir in the eggs and egg yolks one at a time. Mix in the flour mixture and stir until combined. Pour filling into cooled pie shell. Step 5: Bake The Pie Bake the pie at 350 degrees F for 30 minutes. Reduce heat to 325 degrees F and bake for another 45 minutes. Let cool completely before serving.
Step 5: Fill The Empty Pie Crust With The Filling
To fill the empty crust with the filling, place the bottom crust back onto the baking sheet and gently press down around the edges to form a border. Spoon the filling into the center of the pie shell. Using a pastry brush, spread the melted butter evenly across the top of the pie. Sprinkle the crumbled bacon evenly over the top of the pie, followed by the pecans. Step 6: Top The Pie With A Baked Apple Cut the apple slices in half lengthwise. Place the cut side of the apples against the edge of the pie crust. Brush the apples with the remaining 1 tablespoon of butter. Bake the pie for 15 minutes at 375 degrees F. Remove from oven and sprinkle the streusel topping evenly over the apples. Return the pie to the oven and bake for 10 to 15 minutes longer, or until the apples are tender. Serve warm.
Step 6: Make The Meringue Topping
To make the meringue topping, whisk together the egg whites and cream of tartar in a clean bowl. Add the sugar slowly while continuing to whisk vigorously. Once the sugar is incorporated, continue to whisk until stiff peaks form. Spread the meringue mixture over the cooled pie. Use a spatula to smooth the meringue to create a nice even layer. Step 7: Bake And Cool Bake the pie for 30 minutes at 350 degrees F. Reduce the temperature to 300 degrees F., and bake for another 45 minutes. Let cool completely on a wire rack. Refrigerate the pie overnight if desired.
Step 7: Decorate The Lemon Meringue Pie
Decorating lemon meringue pies is easy. Simply cut into wedges and serve. For extra decoration, sprinkle with powdered sugar and garnish with lemon slices.
Lemon Meringue Pie Without Cornstarch
This recipe is very similar to the original lemon meringue pie recipe but instead of using cornstarch, I used tapioca flour. Tapioca flour is a gluten free alternative to cornstarch. It works well in baking because it absorbs liquid quickly and expands during baking. This helps to produce a tender crust. Ingredients: 1 cup granulated sugar
For the crust:
Tapioca flour is a great substitute for cornstarch in many recipes. It’s gluten-free and doesn’t absorb liquids as fast as cornstarch does. In addition, it adds a nice texture to baked goods. To make the crust: Preheat oven to 350 degrees F 175 degrees C. Grease a 9-inch springform pan. Combine the butter and shortening in a medium bowl; beat until fluffy. Add the sugars and vanilla extract; beat until combined. Stir in the tapioca flour and salt. Press mixture into prepared pan. Bake 10 minutes. Remove from oven; cool completely. To make the filling: Beat cream cheese and sour cream together in a medium bowl. Add eggs, one at a time, beating after each addition. Gradually add the sugar; beat until smooth. Fold in lemon zest. Pour filling into cooled crust. Bake 30 minutes. Reduce oven temperature to 300 degrees F 150 degrees C; bake 40 to 50 minutes longer or until set. Cool completely on wire rack. Refrigerate 1 hour before serving. Top with whipped cream and sprinkles if desired.
For the filling:
1 cup granulated sugar 2/3 cup light corn syrup
What starch should you use to thicken lemon pie filling?
Lemon Meringue Pie Filling is very rich and contains eggs. It is important to remember that the egg yolks are cooked separately from the whites. This is done because the yolk cooks faster than the white. Lemon Meringue Pie Filing is usually served warm but if you refrigerate it, it will thicken. To prevent this, simply place the pie in the oven until it reaches 165 degrees Fahrenheit 75 degrees Celsius.
How do you fix a runny lemon meringue pie?
Meringues are delicate desserts that are easy to make but hard to perfect. Meringue is basically egg whites whipped into stiff peaks and baked until dry. It is usually served with fruit or chocolate sauce. But if you want to make a meringue that doesn’t fall apart, you can replace the cornstarch with powdered gelatin. This is because gelatin is derived from collagen, which is found in animal bones and connective tissue. Gelatin powder is used in many dessert recipes because it helps stabilize the meringue. It also gives the meringue a nice shine.
What can I use instead of cornstarch in meringue?
A runny lemon meringues pie is caused by either underbaking or overbaking the crust. To prevent this from happening, bake the pie shell until golden brown. This will ensure that the bottom of the pie crust does not get soggy. Once the pie shell is baked, place the pie filling into the shell and bake again until the filling is set. Remove the pie from the oven and let cool completely. Then, top the pie with whipped cream and garnish with fresh berries.
Why is my lemon meringue pie filling runny?
Lemon pie filling is thickened using cornstarch. Cornstarch is used because it thickens liquids quickly. It works well for lemon pie filling because it doesn’t taste very sweet. To thicken lemon pie filling, mix 1/4 cup 60 ml of cold water into 2 tablespoons of cornstarch. Stir until smooth. Add to lemon pie filling along with sugar and salt. Heat mixture over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and let cool slightly. Pour into prepared crust. Cover edges of pan with foil if necessary to prevent excessive bubbling. Let stand 10 minutes before serving.
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