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Summertime is the most perfect time for a chilly slice of an
icebox pie.
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If you want
a NO WEEP Lemon Meringue Pie
EVERY TIME,
try the recipe in my new book
Baking 9-1-1 ~ ORDER YOUR COPY NOW!
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Icebox pies covered with meringue, such as
the
Lemon
Meringue Pie Recipe, often have problems with
water collecting in the bottom of it after sitting for awhile.
I am
often asked
how to prevent this, plus other problems.
For detailed information, see "Weeping Meringue" in
How to Make Meringue and other
problems with solutions.
 QUESTION:
I have a problem with lemon meringue
pies. I pre-bake the pie shell then pour my lemon filling into shell and
then add the meringue and place in oven to brown the meringue. The bottom
becomes soggy within a couple hours and by 4-5 hours the crust bottom seems
to be "swimming" in a watery liquid "under" the crust. What can I do for
this problem?"
ANSWER:
The originator of the Lemon Meringue Pie intended that it would be eaten
right away; when the pie sits, water collects in the bottom of it, as you
have discovered. The water is called weeping and is caused by the egg whites
in the meringue denaturing or breaking down over time. |
Some recipes can be easily assembled with a store-bought crust
and easy-to-make pudding from a box (shh!..don't tell). Many times a
graham
cracker crust or a
1-crust
pie crust is used.
If making an icebox pie and you are using frozen fruit, always
thaw and drain it before using. As it thaws in the pie, the fruit will leech
water, ruining your recipe.
Finally, because so many icebox pies are crowned with a
glorious cloud of billowing whipped cream
or meringue, I've included a
few tips to insure success. Hope you'll try one of these wonderful
recipes for a special occasion or even no
occasion at all.
Key-Lime Pies:
In Florida, Key lime
pies are always made with local Key lime juice. In 1853, a struggling
inventor named Gail Borden created condensed milk, which become popular in
places where milk was unavailable -- like Key West.
Key lime pie evolved after someone in the
area got the idea of making a "custard" with Borden's invention, combining it
with key lime juice and putting it all into a pie crust. It turned out that the
lime cooks eggs and milk and makes into a custardy consistency, and flavor of the
limes kills the cooked milk taste of condensed milk.
Care for this mousse-like pie as you would whipped cream. Keep
refrigerated for up to 5 days, or keep in freezer for 2-4 weeks. Key-Lime Pie
should be eaten at refrigerator temperature. If pie has been in freezer, put it
in the refrigerator for about 2 hours prior to serving, or cut the number of
slices you wish to serve and leave at room temperature until they are defrosted
completely.
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QUESTION:
I have been making the same Lemon Bar recipe for
years, and as of late, 3 times to be exact, it has not turned out. The
filling resembles lemon curd....very sticky, almost mushy. There is no
clearness to the filling, but great lemon taste! Any ideas? Thanks, Jenn
ANSWER:
Lemons will vary in acidity
depending on the variety, time of year, growing region, and season. For
example, early in the season there is less acid, later in the season there
is more. A dry growing season gives more acid and a wetter season gives
more sweetness. The commercial lemon juice has a standardized acidity (taste
may not be so great)... but the ingredient will be consistent. There is
quite a science to making citrus fruit consistent through out the year.
There may be other factors involved... but that would be my first guess.
Humidity may be a factor. If the lemon bar was chilled in the refrigerator
and then brought out, condensate may have formed. It may be the starch
wasn't properly cooked out (if this recipe contains some starch). Anytime
there is high sugar and acid content, the starch may become hydrolyzed and
break down resulting in a sticky texture. |
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