Christmas Dinner Pre-Orders Now Open!
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 20 for pickup on December 22–23.
The key to making the perfect lemon pie is in the meringue! Here are some helpful tips to help you get that perfect delicate and fluffy meringue every time.
A meringue is a combination of stiffly beaten egg whites and granulated sugar. Beating the egg whites traps air, creating a foam, and then adding sugar stiffens that foam.
There are many factors that can determine the success of your meringue:
Bowls and Utensils:
Cream of Tartar:
Egg whites are beaten until they form peaks with tips that curl when the beaters are lifted.
Egg whites are beaten until they form peaks that stand straight up when the beaters are lifted.
Meringues are considered done when a spoonful of meringue held upside down does not fall off the spoon.
Meringue topped pies are best served the day they are made. They will only last 1-2 days in the refrigerator because meringue will start to weep and break down.