When is caramalising used in a lemon meringue pie?

Caramelizing is not a common technique used in making a traditional lemon meringue pie.

Here's why:

* Caramel flavor: The sweet, rich flavor of caramel would clash with the bright, tart lemon flavor of the filling.

* Texture: Caramel can create a hardened, chewy texture that would not be desirable in a smooth, creamy lemon filling.

* Lemon meringue pie focus: The focus of the pie is on the tart lemon filling and the light, airy meringue topping. Caramel would be a distracting element.

Instead of caramelizing, you might find these techniques used in lemon meringue pie:

* Toasting the meringue: Toasting the meringue topping adds a beautiful golden color and a slightly nutty flavor, which enhances the overall experience.

* Caramelizing the crust: While not common in lemon meringue pies, some recipes might caramelize the crust for a touch of sweetness and a different texture.

If you're interested in a dessert with both lemon and caramel flavors, you might consider a lemon curd tart with a caramel sauce, or a lemon meringue tart with a caramel drizzle.