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My lemon meringue pie finally held its shape after 4 tries
Kept getting a soupy mess every time I tried this recipe until i realized i wasn't cooking the filling long enough on the stove. Anyone else struggle with getting meringue to not weep?
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hugo23623d ago
You thought meringue problems were just about humidity and clean bowls huh? I used to blame everything except my impatience with that stovetop too, but cooking the filling longer fixed it for me.
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morgan31623d ago
Alton Brown's recipe says 10 minutes of cooking and that's exactly what I did for years, always got weepy meringue. Then I switched to a recipe that calls for 15 minutes, and it was a disaster. My kitchen was 78 degrees that day, so maybe that's the real culprit. I think people rush to blame technique when sometimes the recipe itself is just off. Your mileage might vary, but I've had better luck with shorter cook times and a cold mixing bowl.
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