AI made Lemon Meringue Pie for the first time ever. I didnt have a whole lot of time the day I needed it, so I made the crust and the lemon curd the day before and cooked it. I kept it in the fridge, and the next day I made the meringue and put it on the top. Cooked it for 15 mins until it was a really nice light brown color. It came out perfect! But then... after standing on the counter for 10 mins to cool the meringue started melting. When I movef the pie the meringue almost fell off. And there was a lot of sugar water running off it. What did I do wrong? And what can I do to prevent it from happening next time?
Sorry that happened. Was the curd still cold when you baked the meringue on top? My recipe says to put the meringue on when the filling is still warm.
AThe curd was cold. I read online that some people added the meringue the day after. When the curd is cold it doesnt make sense to me that the meringue started melting? I dont see how that would make a difference? I dont know much about baking with egg or eggwhites tho.
AI found this: "If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue. And when the pie is cut, the meringue is inclined to slip off the wedges."
AIt can also be caused by over working your egg whites. Though in this instance I would say the steam issue was more likely the cause. I would allow the chilled curd to come closer to room temp before doing it again though ideally baking it in one go is better.
AYeah. Next time I am definitely doing the whole pie at once. Thanks