LEMON MERINGUE / SUURLEMOENTERT

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Voordat jy jou hand wag aan Lemon Meringue is daar ‘n paar dingetjies wat jy moet weet wat jou sal help om daarvan ‘n sukses te maak.

WEEP-NO-MORE LEMON MERINGUE PIE

Foolproof Lemon Meringue Pie

"Why, oh why, does my lemon pie always weep?" writes Nadia Niles from Los Angeles. Or have a saggy meringue? Or fall apart when cut? These woes, and more, are frequently sung in chorus for this all-time favorite dessert.

And, after making this pie for days on end ? to weed out fact from fiction ? my sympathy bordered on self-pity. But persistence prevailed, and here are the secrets for success.

WHY DOES THE PIE FILLING GET WATERY?

For a lemon filling that's glossy and translucent, and firm enough to cut yet melts in your mouth, cornstarch is the thickener of choice. It's also a risky one because heat and acid (in the lemon juice) can destroy cornstarch's ability to thicken or stay thick.

Happily, the most foolproof way to make a perfect lemon filling is also the easiest. Just dump in the ingredients ? in a specific order, with a combination of cold, then hot water ? and cook them together. As the starch granules swell with the heating liquid and begin to form a thickening network, the sugar and egg yolk proteins join forces, like suits of armor, to coat and protect the starch at its vulnerable bonding points from the effects of heat and acid.

WHY SHOULD THE FILLING BE HOT WHEN YOU TOP IT WITH THE MERINGUE?

Steam billowing from a hot filling quickly passes through the baking meringue instead of lingering at the filling-meringue interface. However, some of the steam will collect near the surface of the meringue. As the meringue cools, it contracts (shrinks) slightly ? just enough, after a few hours, to pop this moisture onto the surface in tiny golden brown droplets, or beads. The beads form faster if the weather is humid or if the pie is chilled. A tiny bit of cornstarch (such as in the recipe here) whipped with the sugar into the meringue traps some of this moisture and reduces beading.

If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue. And when the pie is cut, the meringue is inclined to slip off the wedges.

WHY DOES MERINGUE SHRINK?

As egg whites are beaten, they stretch and trap air bubbles. The size and strength of the bubbles determine the durability of the meringue. Small, even bubbles are more lasting than big, uneven ones.

An acid, such as cream of tartar, makes egg-white bubbles stronger. Add it before beating the whites into a coarse foam. To further strengthen the protein in the whites and force the bubbles to break into firmer, tiny ones, gradually beat in the sugar. When the foamy mass is glossy and holds distinct peaks, the bubbles are still flexible enough to swell when heating air expands in them as the meringue bakes. If sugar is added before a coarse foam is established, the whites get too stretchy to make a stiff foam. If you add the sugar too fast, the granules won't dissolve and the bubbles will be uneven. If you overbeat the whites, the meringue loses its gloss and the bubbles are stretched to their maximum; when heated, they pop and drain liquid. In underbeaten egg whites, the insufficiently developed bubbles break and drain.

However, even perfectly whipped meringues are relatively short-lived (unlike hard meringues, which are made with twice as much sugar and linger forever). Heat firms the pie meringue, and one that is baked longer at a lower temperature will hold up better than one baked briefly at a high temperature. As the meringue cools, the air in the bubbles contracts and causes slight shrinkage. Eventually, the bubbles sag, moisture drains from them, and the mixture gets gummy and chewy.

LINDA LAU ANUSASANANAN
FOOD AND WINE TECHNIQUES

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/lemon-meringuesuurlemoentert.html

NOUDAT JY WEET WAT DIE SLAGGATE IS, 

IS HIER VIR JOU HEERLIKE RESEPTE OM VAN TE KIES.

NOG 'N UITSTEKENDE WENK VAN Anneen Schoombee‎ 
 Ek het toe die lemon meringue gemaak en dit was heerlik.!! 
Het eers die vulsel vir 20 min gebak, toe laat afkoel en die meringue opgesit en weer vir 20min teen lae hitte gebak. 
Het perfek uitgekom - nes die beste coffee shop s' n. Dankie vir almal se advies julle is awesome 😙

LEMON MERINGUE

Vulsel:

1 kop suurlemoensap

2eetl maizena

Meng goed en voeg by :

2 blikkies kondensmelk

4 eiergele goed geklits

Meng alles goed en hou eenkant

BOLAAG:

4 eierwitte styf geklits

200ml strooisuiker

100ml versiersuiker

Wanneer eierwit styf geklits is klits bietjies bietjies strooi en versiersuiker by tot alles ingeklits is

KORS:

¾ pakkie Marie beskuitjies (rol fyn)

62,5 ml margarine

Smelt margarine in mikrogolf en meng met koekies druk in ronde tertbord (25cm deursnee en ongeveer 5cm diep)

Gooi dan jou vulsel oor die koekies

Skep dan jou meringue (bolaag) bo-op die vulsel

Scollop effe met 'n vurk

Bak 25 min by 160°C

Bron: My ma se resep (Dolly Radley) 
Plasing: Henriette Wessels
FOTO GEPLAAS DEUR: Nerine Lieske Coetzer Ek het 'n lemon meringue gemaak wat ek hier ontdek het. Onderaan weer die resep en die krediet aan Henriette Wessels wat dit geplaas het. Ek kan nie wag om te proe nie! Dit was super maklik.

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/lemon-meringuesuurlemoentert.html

SUURLEMOEN MERINGUE TERT
Dit is baie belangrik om nie teveel margarine vir die kors te gebruik nie – dit word gou pap en klam
KORS
1 pk Mariebeskuitjies fyngemaak
5ml fyngerasperde suurlemoenskil
100-125ml margarine gesmelt.
VULSEL
2 blikke volroomkondensmelk
4 ekstra groot eiers by kamertemperatuur geskei
180-250ml suurlemoensap
5ml fyngerasperde suurlemoenskil (opsioneel)
Knippie kremetart
125ml strooisuiker
5ml mielieblom
Kors:
Meng die beskuitjiekrummels, skil en gesmelte argarien en druk vas in 22cm oondbak of op die boom en kante van ‘n veerklamppan. Bak 10min in ‘n vooverhitte oond by 180°C. Verwyder uit die oond.
Vulsel: 
Meng kondensmelk en eiergele. Voeg uurlemoensap by, maar proe en voeg by na smaak. Voeg skil by, indien gebruik. Skep vulsel in kors en bak 10min. Verwyder uit oond. Klop eierwitte tot skuimerig met ‘n elektriese klitser, voeg kremetar by en klop tot sagte punte vorm. Klop strooisuiker geleidelik by en klop tot eierwitte styf is. Sif mielieblom oor eierwit en vou liggies in. Skep oor vulsel. Bak tot ligbruin bo-op. Skakel oond af, en laat tert in ood afkoel. *Kuier gesellig*
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/lemon-meringuesuurlemoentert.html

Mugg&Bean het die lekkerste lemon meringue. Het iemand dalk vir my 'n lekker resep asb

Ancoise Strydom

Hulle maak n shortbread crust, en meng net n blikkie kondensmelk met n kwart koppie suurlemoenssap. Eierwitte en versiersuiker meringue geklits bo op en in oond gebak 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/lemon-meringuesuurlemoentert.html 



Chantal Versfeld 

LEMON MERINGUE

Ek maak my lemon meringue met 'n Tennisbeskuitjie kors. Ek krummel die beskuitjies en voeg so 2 eetlepels (of meer indien nodig) botter by. Meng als goed en druk dit in die bak vas. Ek bak dit vir so 10 minute en laat dit afkoel voordat ek my kondensmelkmengsel ingooi. 

VULSEL

250ml Suurlemoensap, 

2 eiergele, 

1 blikkie kondensmelk.

 Meng alles goed saam. 

Vir die meringue: 

2 eierwitte en 

4 eetlepel suiker (voeg suiker geleidelik by terwyl jy klits). 

Ek bak dit in oond teen 180 grade C totdat die meringue se punte mooi bruin is.

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/lemon-meringuesuurlemoentert.html