Dietetic Technician Practice Test

Egg yolks used in lemon meringue pie primarily serve as which of the following agents?

1. emulsifying agent

2. coloring agent

3. thickening agent

4. textural agent

The correct answer is: coloring agent

In the context of lemon meringue pie, egg yolks play a crucial role primarily as thickening agents. When heated, the proteins found in egg yolks coagulate, which contributes to the thickening of the lemon filling. This thickening is essential to achieve the desired consistency and stability of the filling, allowing it to set properly when cooled. While it is true that egg yolks can also have coloring properties due to the presence of carotenoids, their primary function in this particular application relates to thickening the custard-like filling of the pie. This thickening effect is particularly important in balancing the acidity of the lemon juice, creating a deliciously smooth and creamy texture that is characteristic of lemon meringue pie. Thus, recognizing the role of egg yolks as thickening agents helps to explain their significance in this dessert.