why did my lemon meringue pie go watery

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The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.
why did my lemon meringue pie go watery

slice of lemon meringue piePies sometimes don’t turn out quite as intended, and cooks both today and a hundred years ago try to figure out why. In a question and answer column in the November, 1921 issue of American Cookery, a reader asked:

Meringue tips for a No Weep Meringue Topping – Best Old Fashioned Southern Cooks

FAQ

How do you fix a watery lemon meringue pie?

Some cooks sprinkle a fine layer of cake crumbs on the hot filling, then top it with the meringue. The crumbs absorb any accumulating moisture, and the meringue clings to the filling.

How do you keep lemon meringue pie from getting soggy?

Make Sure the Pie Filling Is Hot The steam from the filling will rise up and pass through the meringue, cooking your meringue from bottom to top and preventing liquid from pooling underneath. This means you’ll have to prepare the meringue first so it’s ready to spread when the filling is still hot.

Why does my meringue look watery?

The most common reasons for soupy meringue is underbeating, and adding the sugar too soon, leaving out the cream of tartar, and having grease or water in the bowl or on your beaters. Most people won’t have this problem, but if you buy farm fresh eggs, they make better meringue after they’re at least three days old.

What can I do with runny meringue mixture?

If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.

Why does my lemon meringue pie get watery?

So why does your lemon meringue pie gets watery, and how to fix it? The reasons for lemon pie getting watery could be not pre-baking the crust, whipping the lemon custard or meringue too much or not enough, filling the crust while it’s hot, not adding enough corn starch, and not letting it cool before serving.

Why is my lemon pie watery?

The reasons for lemon pie getting watery could be not pre-baking the crust, whipping the lemon custard or meringue too much or not enough, filling the crust while it’s hot, not adding enough corn starch, and not letting it cool before serving. You can do a few things to fix it, depending on the reason.

How do you avoid a weeping lemon meringue pie?

To avoid a weeping lemon meringue pie: (1) Spread the meringue on a warm filling to create a good “seal.” We keep the filling warm by pressing plastic wrap against the filling while making the meringue; and (2) When you spread the meringue on top of the filling, ensure that the meringue touches the pie crust the entire way around; no gaps!

What happens if you fill a meringue pie while hot?

You will have a runny lemon meringue pie if you fill the crust while hot. What will happen is that you will top the hot crust and seal the vapor inside. This sealing will create moisture between the crust and the filling, making the filling and meringue slide off your pie.

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