Back on the Lemon Meringue...!

[Timber99]

It fell! x( x( x( x( I thought my pie was beautiful!!! It was nice and tall and pretty...until I took it out of the refrigerator the next day. The meringue "shrunk" away from the crust and I had about a quarter inch space between the crust and the meringue (where the lemon was showing through). When I made it, I had read in the recipe to be sure that the meringue touched/met the crust and I was extra careful that it did. Maybe I had to go way over onto the middle of the crust?

Any ideas why this might have happened? Being the perectionist that I am, you know I have to try it again and make it perfectly

 

[Miss Lee]

Did you use cream of tarter in your recipe? I think cream of tarter may prevent shrinkage.

Michele

 

[buffettgirl]

I don't know if you can keep meringue from shrinking. I think it's just the nature of the beast.

 

[Miss Lee]

Robin may be right about that. Come to think of it, you could always make your pie in advance and then wait until the last minute to make the meringue (well, not exactly last minute, but a couple of hours before serving would probably work).

Michele

 

[Timber99]

>Did you use cream of tarter in your recipe? I think cream of
>tarter may prevent shrinkage.
>


Yes, I used the cream of tartar, sugar and egg whites.

Really? I figured if the ones from the store don't shrink, there MUST be a way }(