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My lemon meringue pie turned into a puddle at the church potluck.
I was in the kitchen at First Methodist, setting out my pie for the dessert table, when I noticed the filling was seeping right through the crust. It was a hot day, about 85 degrees, and I hadn't let the curd cool enough before adding the meringue. I had to quickly move it to a bowl and call it 'lemon pudding' instead. Has anyone else had a pie fail because of the heat? What's your trick for getting the filling to set properly?
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joel51810d ago
Yeah, that heat'll get you every time. I stick mine in the freezer for a bit before the meringue goes on.
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rubybarnes10d ago
Huh, I've always found that makes the bottom a bit soggy.
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