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Lemon Meringue Pie

post #1 of 7
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.
post #2 of 7
retrogradation.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #3 of 7
post #4 of 7
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

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.
post #6 of 7
Put shell in oven a few seconds to set the white.
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post #7 of 7
Thread Starter 
Thanks I will certainly try this method.
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