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I'm not a cook, but I am a lemon meringue fan...presentation-wise I would be excited to try it in cupcake form or as a tart or mini-tart as is suggested on Mahalo's Lemon Meringue Pie page.
And then Mahalo's How to Make Meringue page has some alternate ideas in the variations section, like using brown sugar instead of white sugar. Check it out via the links below:
Source(s):
http://desertculinary.blogspot.com/2005/05/lemon-meringue-pie-cupcakes.html
http://www.mahalo.com/How_to_Make_Meringue
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Making little meringue bowls and baking them then filling with lemon custard would be totally different.
I love Dean's idea of a lemon meringue cupcake. I would try it with lemon cake mix (or from scratch if you prefer) and only fill the cupcake tins 1/4 of the way. Add about 2 tsps lemon pudding, then top off the cups until they are about 2/3 full in total. (So they don't spill over as they bake.)
After they bake, drop the oven temp to the recommended setting of your meringue recipe. Bake the meringue in little cupcake sized fluffs, then after they have cooled just a bit, but still soft, glue them to the cupcakes using a touch of vanilla frosting.
You'll have to excuse me. I have to go cook now.
:-)
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February 10, 2009 10:11 AM
How could you modify a Lemon Meringue Pie?
i need to know how i can develop the original recipe. by changing the consistency/texture, flavour and presentation.
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| February 10, 2009 09:48 PM |
And then Mahalo's How to Make Meringue page has some alternate ideas in the variations section, like using brown sugar instead of white sugar. Check it out via the links below:
Source(s):
http://desertculinary.blogspot.com/2005/05/lemon-meringue-pie-cupcakes.html
http://www.mahalo.com/How_to_Make_Meringue
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Other Answers (1)
February 14, 2009 03:03 AM
What would you want to modify it to? Making little meringue bowls and baking them then filling with lemon custard would be totally different.
I love Dean's idea of a lemon meringue cupcake. I would try it with lemon cake mix (or from scratch if you prefer) and only fill the cupcake tins 1/4 of the way. Add about 2 tsps lemon pudding, then top off the cups until they are about 2/3 full in total. (So they don't spill over as they bake.)
After they bake, drop the oven temp to the recommended setting of your meringue recipe. Bake the meringue in little cupcake sized fluffs, then after they have cooled just a bit, but still soft, glue them to the cupcakes using a touch of vanilla frosting.
You'll have to excuse me. I have to go cook now.
:-)
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