Will adding whole eggs to lemon meringue pan make a difference?

Adding whole eggs to lemon meringue pie will definitely make a difference, but not in the way you might expect.

Here's why:

* Traditional Lemon Meringue Pie: The meringue topping is made solely with egg whites and sugar. This creates a light, airy, and slightly chewy texture.

* Adding Whole Eggs: Including whole eggs in the meringue will make it denser and more custard-like. The yolks will add richness and color, but also decrease the airy, pillowy texture.

* Impact on Flavor: The yolk's fat will make the meringue less tangy and more buttery.

* Cooking: Adding whole eggs might also change the cooking time and temperature needed for the meringue to set properly.

Ultimately, adding whole eggs to a lemon meringue pie is not a traditional method, and it will significantly alter the texture and taste.

If you want a richer, denser meringue, consider adding a tablespoon or two of heavy cream to the egg whites. This will add richness and creaminess without completely changing the texture.

For a true lemon meringue pie, stick with the traditional method of using only egg whites.