Coagulation

Coagulation is when heat is applied to a protein for a long period of time, which causes it to thicken. During coagulation the protein structure produces a network and avoids from forming a gel. In the recipe this functional property is found when putting the lemon tart into the oven to make the custard harder. The meringue and lemon tart became ready to set and firm. This made it ready to consume. Other examples of Coagulation are cheese and yogurt making, thickening of sauces with beaten egg, binding ingredients together, e.g. fish, cakes, providing a coating for products, e.g. scotch eggs.