Improvement to Bottomless Lemon Meringues

Image 1.jpgWhen making lemon meringue filling for a pie, as I described in a previous recent posting, it is essential that the egg yolks reach the proper temperature to ensure that the mixture will not thin out on cooling. If not using a thermometer, it is safest to bring the mixture to just before it starts to boil. If it should lump, press it through a fine sieve. For the smoothest, silkiest filling, I now prefer to omit lemon zest and bring the filling to 160°/71°C on an instant read thermometer. These changes have been made on the posting.