Why has my lemon meringue not set?

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Selina Abernathy asked a question: Why has my lemon meringue not set?
Asked By: Selina Abernathy
Date created: Sat, Feb 27, 2021 3:25 PM
Date updated: Sat, May 14, 2022 7:47 AM

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Top best answers to the question «Why has my lemon meringue not set»

Too much heat and/or too much acid destroy the thickening power of corn starch. If you want to know why the filling for lemon meringue thickened, but turned runny later -- that is ALWAYS the reason. In Gummy's case, too much acid. She can make her pie more sour by using less sugar.

FAQ

Those who are looking for an answer to the question «Why has my lemon meringue not set?» often ask the following questions:

🥛 Is lemon meringue vegan?

Crisp, airy, and sweet lemon meringues are egg-free, vegan, and delicious.

🥛 What is lemon meringue?

  • Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping. Lemon meringue pie is prepared with a bottom pie crust, with the meringue directly on top of the lemon filling. No upper crust is used, as in a cherry pie.

🥛 Who invented lemon meringue?

Elizabeth Coane Goodfellow

Philadelphian Elizabeth Coane Goodfellow, a pastry chef, businesswoman, and cooking school founder, who arrived in Philadelphia in 1806, expanded on lemon custard and invented lemon meringue pie. August 15th is National Lemon Meringue Pie Day. Lemon trees bloom and produce fruit year-round.

10 other answers

My lemon meringue pie didn't set yesterday. I think it is because I didn't boil the filling long enough before adding it to the shell. The recipe said to do it for one or two minutes. I did it for one minute. I should have done it for two. I tried to compensate for baking it longer, but I eneded up burning the meringue. AND, the pie still didn't set.

I make a lot of chocolate and banana cream pies. You gotta add 3/4 T of cornstarch when making meringue to avoid weeping. Some recipes don't call for cornstarch, so next time try adding that. When you spoon on the meringue, pull it OVER the crust edge a little bit. This keeps the meringue from shrinking up and pulling away from the edge when baking.

I am trying to find out why my lemon meringue pies always end up runny when I follow all the directions exactly? Am I not cooking long enough? How do people get such thick, luxurious lemon filling for their pies?!

The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated. To quote On Food And Cooking,

Too much heat and/or too much acid destroy the thickening power of corn starch. If you want to know why the filling for lemon meringue thickened, but turned runny later -- that is ALWAYS the reason. In Gummy's case, too much acid. She can make her pie more sour by using less sugar. For you other two ladies, too much heat.

But if you notice beads of liquid condensation forming on the surface of the meringue while it bakes, that's a sign that your oven temperature is too low. The solution: crank up the heat and shorten the cooking time. Note also that a fully baked meringue should easily pull away from the baking sheet when you lift it with a spatula.

Baked at too low a temperature and/or for not long enough. In an under-baked meringue, the moisture within the mixture has evaporated too slowly and/or too much moisture remains in the mixture.

Add message | Report Lucycat Mon 20-Mar-06 21:07:50 No I haven't got it sunchowder - but the recipe has worked out fine when I stuck the mixture in the liquidiser, it's now the consistency of honey and tastes delicious!

China M. October 11, 2012. My concern is that if the lemon curd is too runny, you may not have heated it enough to sufficiently cook the eggs. If you used pasteurized eggs, it's probably fine and I would go with JustSomeCook's suggestion, but if you didn't, I wouldn't risk it. Buy some good jam and use that instead, or make another batch.

Meringue toppings are notoriously temperamental and often become weepy when spread on a lemon pie. The reason this happens is that the meringue isn't cooked all the way through. To keep the meringue firm, spread it over the lemon filling, completely covering every bit of the pie. Bake the pie at 350 degrees Fahrenheit for 15 minutes.

Your Answer

We've handpicked 24 related questions for you, similar to «Why has my lemon meringue not set?» so you can surely find the answer!

Can u freeze lemon meringue pie?

Freezing Leftovers or Pre-made Lemon Meringue Pie For leftovers or pre-made meringue pie, make sure the pie has cooled completely prior to freezing. Cut the leftovers into serving portions and place them in a freezer-safe plate. Stick the pieces of meringue pie in the freezer until they are frozen stiff (about 2 hours of freezing).

Can you eat lemon meringue pie?

Meringue is made by beating raw egg whites with sugar. It's totally safe to eat when it's fully cooked — like it is in those little hard meringue cookies. However, if the meringue isn't cooked all the way through, or only torched on the top (like it is in lemon meringue pie), you should avoid it while you're pregnant.

Can you freeze leftover lemon meringue?

Freezing Leftovers or Pre-made Lemon Meringue Pie. For leftovers or pre-made meringue pie, ensure the pie has cooled totally preceding freezing. Cut the leftovers into serving segments and spot them in a freezer-safe plate. Stick the pieces of meringue pie in the freezer until they are frozen firm (around 2 hours of freezing).

Can you freeze lemon meringue filling?

Meringue does not freeze well and the texture after thawing is likely to be less than desirable. Allow to cool completely before attempting to begin the freezing process. If you are trying to freeze a storebought pie, we advise separating the meringue topping from the crust.

Do you refrigerate lemon meringue pie?

Lemon meringue pie needs to be chilled before you can serve it, which is why it is important that you place the pie in the fridge without covering it… On a humid day, the meringue will begin to produce water after you remove it from the fridge.

Does lemon meringue pie contain dairy?

Finally comes the meringue, made out of egg whites whipped until firm and layered on top of the lemon curd and baked for 10 minutes until slightly golden. The best part of it all is that this lemon meringue pie is entirely dairy-free, yet still so tasty — perfect for a lactose-intolorant girl like me!

Does lemon meringue pie go bad?

Freshly baked lemon meringue pie will keep for about 2 to 3 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap… Lemon meringue pie does not freeze well and is not recommended for quality purposes.

Does lemon meringue pie keep overnight?

To store a meringue-topped pie overnight, insert wooden toothpicks into meringue halfway between the center and edge of the pie; loosely drape clear plastic wrap over the toothpicks. Refrigerate for up to 2 days. Refrigerate whipped cream-topped pies for up to 4 hours.

Does lemon meringue pie need refrigeration?

Lemon meringue pie needs to be chilled before you can serve it, which is why it is important that you place the pie in the fridge without covering it… On a humid day, the meringue will begin to produce water after you remove it from the fridge.

Does walmart sell lemon meringue pie?

Free 2-day shipping. Buy Freshness Guaranteed 8 Lemon Meringue Pie, 25 oz, 8 inch at Walmart.com

How long cook lemon meringue pie?

Cook: 1 hr and 45 mins Or 40-50 mins if baking the pastry a day ahead

How long does lemon meringue last?

Freshly baked lemon meringue pie will keep for about 2 to 3 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap. Can you freeze lemon meringue pie? Lemon meringue pie does not freeze well and is not recommended for quality purposes.

How to make lemon meringue filling?

In this video you will learn how to make a simple very LEMON filling and an exquisite MERING... After making this amazing lemon pie...you'll never want another.

How to make lemon meringue moonshine?

Pour the 2 cups of freshly squeezed lemon juice and 2 cups of moonshine into the water Let sit for 8 to 12 hours (or longer if you wish).

Should i refrigerate lemon meringue pie?

Lemon meringue pie needs to be chilled before you can serve it, which is why it is important that you place the pie in the fridge without covering it… On a humid day, the meringue will begin to produce water after you remove it from the fridge.

What bakery makes lemon meringue pie?

My mom used to make lemon meringue pie (or simply Lemon Pie, as we call it back home) all the time.My sister Mailen absolutely loves this pie, so it would always be her treat. I confess I wasn’t a fan of this dessert, I used to think it was too sour for my taste.

What does lemon meringue pie mean?

Pie, lemon meringue, commercially prepared. Pie, lemon meringue, prepared from recipe. Lemon meringue Pie have 45 milligrams of Cholesterol and 8.7 grams of fat. 100 grams of Lemon meringue Pie contain 47.2 grams of carbohydrates, 1.2 grams of fiber, 1.5 grams of protein, 172 milligrams of sodium, and 41.7 grams of water. 100 grams of Lemon ...

Why does my lemon meringue deflate?

Ever attempt a souffle only to watch it deflate? It's because the only thing holding together the batter are the proteins in the egg whites. With a meringue, the sugar interacts with the same proteins to produce a more stable structure, which is why a properly made meringue is much stiffer than an ordinary egg foam.

What type of meringue is used for lemon meringue pie?

"Most lemon meringue pie recipes call for a common meringue. Out of the three types of meringue, Italian is the most stable and least likely to "weep." She can use a Swiss meringue and that is better, but the Italian is best."

Can a pregnant lady eat lemon meringue?

Meringue

It's totally safe to eat when it's fully cooked — like it is in those little hard meringue cookies. However, if the meringue isn't cooked all the way through, or only torched on the top (like it is in lemon meringue pie), you should avoid it while you're pregnant.

Can homemade lemon meringue pie be frozen?

Once the meringue is golden, the pie can be returned to the freezer for a few minutes if you are unable to serve it right away. Or, pack the completed pie in an airtight container to freeze for up to 2 weeks. Place the re-frozen pie in the refrigerator for 30 minutes to soften before slicing.

Can i freeze leftover lemon meringue pie?

That being said, it is possible to freeze a lemon meringue pie. As long as you're okay with the possible changes in the meringue's texture or flavor, you can prep leftover pies for freezing. We do recommend making and adding the meringue to the pie only when you are ready to serve.

Can i freeze my lemon meringue pie?

To answer the question, yes, you can freeze lemon meringue pies! Many companies sell pre-frozen pies (although I’m sure none of them taste as good as the ones this mother-in-law makes!). Pies freeze quite well, and neither the crust nor the meringue should be negatively impacted by the freezing process.

Can i make lemon meringue pie ahead?

yes, you can make the pastry and the lemon filling in advance. you could even make the meringue, and freeze the entire thing, defrosting it in the fridge. Add message | Report. McKayz Mon 30-Jul-12 18:40:46.