You are making several pies and cakes for a big holiday dinner. Everything is ready for your guests, and the food is almost done. The only problem you have is cutting the lemon meringue pie chilling in the refrigerator. Lemon meringue pies have to sit in a cold refrigerator for at least three hours before you can cut and serve them. The best way to slice a lemon meringue pie is with a knife dipped in hot water.
To slice your lemon meringue pie, you need to a large bowl filled with hot water, a spatula and a sharp knife. Make sure the bowl and knife are clean. You don’t want to contaminate your pie with a dirty knife.
Slicing a Lemon Meringue Pie
Take the lemon meringue pie out of the refrigerator and place it on a sturdy surface, such as a countertop or dinning room table. Dip a sharp knife in a bowl of hot water, slice through the pie’s meringue first and then slice through the filling and crust. Dip the knife in the bowl of hot water again and slice the other side of pie wedge. Continue dipping and cutting until the pie is sliced completely.
Use a spatula to serve each slice of pie.
When baking several lemon meringue pies, clear off a shelf in your refrigerator that is close to the freezer portion of the refrigerator. This area is the coldest, and placing your pies there will help them cool and set all the way through. Try to make the pies the day before you want to slice them-the longer a lemon meringue pie sets, the better.
Before topping the lemon meringue pie with its meringue, let the pie cool at room temperature. Then apply the meringue and any other garnish, such as lemon slices or nutmeg.
References and ResourcesFoodandWine.com