Lemon Meringue pie what are the function of ingredients?

Here's a breakdown of the key ingredients in a classic lemon meringue pie and their functions:

Pie Crust

* Flour: Provides structure and texture to the crust.

* Fat (Butter or Shortening): Creates flakiness and tenderness.

* Salt: Enhances flavor and balances sweetness.

* Water: Activates the gluten in the flour and helps bind the ingredients.

* Sugar: Adds sweetness and helps brown the crust.

Lemon Filling

* Lemons: The star of the show! Provide the tart and refreshing flavor.

* Sugar: Sweetens the filling and balances the acidity of the lemons.

* Eggs: Act as a binder and provide richness.

* Butter: Adds smoothness and richness, contributing to a velvety texture.

* Cornstarch: Thickens the filling, creating a smooth and creamy texture.

Meringue

* Egg Whites: Provide airiness and structure to the meringue.

* Sugar: Sweetens the meringue and stabilizes the egg whites, preventing them from collapsing.

* Cream of Tartar: Stabilizes the egg whites and prevents the meringue from weeping.

Overall Function

Each ingredient plays a crucial role in creating the delightful balance of flavors, textures, and appearances in a lemon meringue pie. The tartness of the lemon filling contrasts beautifully with the sweet and airy meringue, while the buttery and flaky crust provides a satisfying base.