Ask the Test Kitchen
I’ve observed that each recipe I’ve seen for lemon meringue pie calls for cream of tartar. Is it genuinely necessary to use that aspect? —J.D., Downers Grove, IllinoisCream of tartar is utilized in meringues to offer stability to beaten egg whites. It does boom the firmness of the meringue; however, you may nonetheless make a successful lemon meringue pie with out it. Just take these precautions: Make the meringue on a dry day—humidity will upload unwanted moisture and might make a real difference within the final results of your product. Choose a clean deep glass or metal blending bowl, and gradually add the sugar after the egg whites are foamy.
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