A specific variant of a classic dessert incorporates gelatin into the lemon filling of a meringue pie. The addition of this ingredient serves as a thickening agent, potentially offering a more stable and less runny consistency compared to traditional recipes relying solely on cornstarch or flour. Preparation typically involves creating a standard pie crust, followed by a lemon custard enriched with gelatin, topped with a browned meringue.
The inclusion of gelatin offers enhanced structural integrity to the filling, especially in humid conditions or when the pie is stored for extended periods. This modification may also provide a smoother texture and a different mouthfeel compared to recipes using conventional thickeners. Historically, using convenience ingredients like gelatin has allowed home cooks to achieve consistent results with potentially reduced cooking time and effort.
