In lemon meringue pie where does emulsification occur?

1. The Lemon Filling:

* Initial Emulsification: While whisking the lemon juice and sugar, the egg yolks are gradually incorporated. The heat from the stovetop and the constant whisking cause the egg yolks to thicken, forming a stable emulsion with the lemon juice and sugar. This creates a creamy, smooth base for the filling.

* Final Emulsification: When the butter is added to the cooked lemon mixture, it is also emulsified through vigorous whisking. This incorporates the butter into the mixture, making it even richer and smoother.

2. The Meringue:

* Egg White Emulsification: While whipping egg whites, air is incorporated, creating a foam. This foam is stabilized by the formation of an emulsion between the egg white proteins and air bubbles. The addition of sugar further stabilizes the meringue.

* Meringue Stability: The egg white emulsion in the meringue is crucial for its stability and ability to hold its shape when baked.

In summary, emulsification plays a key role in both the lemon filling and meringue of a lemon meringue pie, contributing to its smooth texture and richness.