Lemon Meringue Coloring Pages

The lemon custard is usually prepared with egg yolks, lemon zest and juice, sugar, and, optionally, starch. This gives it a texture similar to that of a sturdy pudding. The meringue, which includes well beaten egg whites and sugar, is cooked on top of the pie filling. As the meringue bakes, air bubbles trapped inside the protein of the egg white will expand and swell. However, if the egg whites are beaten too much, or if a tiny amount of fat is allowed to contaminate the mixture, then the proteins will not be able to form the correct molecular structure when cooked, and the meringue may collapse when cooked. The meringue can be beaten into either soft or stiff peaks. The temperature the pie is baked at and the method by which sugar is added also determines the texture and durability of the meringue.

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