The Accidental Scientist - The Science of Cooking

05/29/04 at 14:44:53

Eugenie McCabe Guest

I experience failure with the meringue that tops the lemon pie in that it starts to 'bleed' after I have brought pie out of the oven and left it for about an hour. I have tried putting the meringue on top of warm and cold lemon mixture, gradually adding the sugar ensuring it is dissolved. Any suggestions please?

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Reply #1 - 11/19/04 at 13:50:15

Rachael Steinberg Guest

OK. Your post was a long time ago, but I thought I'd post anyway. Try this recipe, it works great for me.

Meringue:

4-6 egg whites
1/2 teaspoon cream of tartar
1/2 c sugar
1/2 teaspoon vanilla

Beat egg whites and cream of tartar at high speed until foamy. Gradually add sugar 1 Tablespoon at a time until stiff peaks form and sugat is dissolved (2-4 min). Add 1/2 teaspoon vanilla beating well.

For your Lemon filling:
1 1/2 cups sugar
1/2 cup cornstarch
1/8 teaspoon salt
4 egg yolks
1 3/4 cups water
1/2 cup lemon juice
3 Tablespoons butter
1 teaspoon lemon rind

*Combine first 3 ingredients in a saucepan. set aside

*Combine egg yolks, water, lemon juice; stir into sugar mixture.

*Cook over med. heat, stirring constantly, until mixture thickens and boils. Boil 1 min, stirring constantly. Remove from heat. Stir in butter and lemon rind. Spoon into pastry shell

* Spread Meringue over hot filling

* Bake pie at 325 degrees for 25-28 min.

Easy and turns out great.
let cool at room temp.

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Reply #2 - 06/05/09 at 12:23:54

PearlieTru Ex Member

The meringue is undercooked when it separates - bake at 325-330 degrees, no higher, do not over-brown, and turn the oven off at the stated time but leave the pie in the oven an additional 10 minutes. The heat dries out the egg white. Good luck!

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Reply #3 - 07/26/09 at 20:20:58

myjeep Ex Member

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Reply #4 - 12/19/09 at 16:22:44

SharonP Ex Member

Any dessert with lime or lemon and I'm hooked thanks for your recipe.

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Reply #5 - 12/21/09 at 08:42:33

cheng Ex Member

Quote:

OK. Your post was a long time ago, but I thought I'd post anyway. Try this recipe, it works great for me.

Meringue:

4-6 egg whites
1/2 teaspoon cream of tartar
1/2 c sugar
1/2 teaspoon vanilla

Beat egg whites and cream of tartar at high speed until foamy. Gradually add sugar 1 Tablespoon at a time until stiff peaks form and sugat is dissolved (2-4 min). Add 1/2 teaspoon vanilla beating well.

For your Lemon filling:
1 1/2 cups sugar
1/2 cup cornstarch
1/8 teaspoon salt
4 egg yolks
1 3/4 cups water
1/2 cup lemon juice
3 Tablespoons butter
1 teaspoon lemon rind

*Combine first 3 ingredients in a saucepan. set aside

*Combine egg yolks, water, lemon juice; stir into sugar mixture.

*Cook over med. heat, stirring constantly, until mixture thickens and boils. Boil 1 min, stirring constantly. Remove from heat. Stir in butter and lemon rind. Spoon into pastry shell

* Spread Meringue over hot filling

* Bake pie at 325 degrees for 25-28 min.

Easy and turns out great.
let cool at room temp.

I love lemons. Thanks for your recipe.

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Reply #6 - 12/21/09 at 20:22:07

ILAJ Offline
YaBB Newbies
Welcome to Cooking!

Posts: 19

This recipe is amazing! Thanks.
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Reply #7 - 12/22/09 at 02:10:49

kathyk Offline
Junior Member
Welcome to Cooking!

Posts: 91

It sounds like you did not cook it long enough or at right temperature. I have to try the recipe listed also it looks good.

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Reply #8 - 12/23/09 at 22:57:51

jeson Ex Member

The heat dries out the egg white. Good luck!

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Reply #9 - 12/25/09 at 13:55:22

Johnkj Ex Member

Thank you for sharing

John j

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Reply #10 - 01/10/10 at 09:12:02

ken2 Ex Member

Try cooking it for longer. I lower heat and cook it longer so i do not have this problem.

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Reply #11 - 01/13/10 at 03:16:59

John Peterr Ex Member

Hi
i had made it before with the online article which says How To Make Perfect Meringue?
I will give you the article link, so that you can go through the brief discussion.

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Reply #12 - 01/13/10 at 06:13:47

Chef Todd Mohr Ex Member

You can add structure to a meringue by adding a boiled sugar syrup to the whipped whites.

Bring 1 cup sugar, 2 TBsp water to a soft simmer until it reaches 240f.
In a slow stream, pour the boiled sugar into the whites with the mixer running. Do this slowly, otherwise you'll make scrambled egg whites.

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Reply #13 - 04/25/12 at 16:10:53

fleemillaXB Ex Member

Greetings Everyone,

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