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Lemon Meringue Pie

post #1 of 7
3/5/09 at 7:43pm
Thread Starter 
Does Anyone have the answer to why the crust on a lemon meringue pie sometimes get wet? I don't know why but this happens occasionally and other times it is fine.
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post #2 of 7
3/5/09 at 9:29pm
retrogradation.
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post #3 of 7
3/9/09 at 8:51am

Weepy Meringue

Have you looked here?

http://www.cheftalk.com/forums/profe...meringues.html
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post #4 of 7
3/9/09 at 11:30am
Pies other then lemon get soggy also, depends how long they sit. I once worked with an old German baker, he had me brush every pie shell with egg white, which in his words formed a plastic like coating to the shell and seemed to slow down soggy crust.

P/s it worked
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post #5 of 7
3/9/09 at 12:35pm

Lemon Meringue Pie

My Dad, who was a chef (born and trained in Germany), did that to all his pies (including fruit pies) that have a lot of moisture. He taught me to do the same and I never have soggy pie crusts!

Allow the egg white coating to dry a bit before adding the filling over it.
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post #6 of 7
3/9/09 at 1:53pm
Put shell in oven a few seconds to set the white.
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post #7 of 7
3/13/09 at 1:25pm
Thread Starter 
Thanks I will certainly try this method.
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