Here are some tips from Anna Olson, host of “Bake with Anna Olson,” for success when making lemon meringue pie:
– Adding the lemon juice at the end of cooking the curd filling ensures that it retains its fresh flavour, and also reduces the contact with the cooking cornstarch (its thickening power is reduced in the presence of an acid).
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– It is critical that the filling is hot when you spread the meringue over. If it cools, the meringue will sweat, creating a liquid layer in between the filling and itself.
– Be sure to spread the meringue so that it joins with the crust. This will also help prevent a moisture layer from forming, and will prevent the meringue from shrinking as it cools.
– A meringue that sweats or “beads” on top is a sign that the whites have been over whipped, overbaked or merely a sign of a humid day. When whipping, the whites should hold a medium peak when the beaters are lifted and should still appear glossy. Once baked, the meringue should be a light brown, with a few white patches still visible.
Source: Anna Olson and Food Network Canada.
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