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What causes lemon meringue pie to "weep" when first cut?

asked by Sme about 5 years ago

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4 answers 2307 views
0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added about 5 years ago

If you're talking about the meringue weeping, the egg whites were probably over whipped - causing water to leech out. If they look a bit like cottage cheese rather than a homogenous mixture, this is the case.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Or the lemon filling has too much liquid

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Efe5d92b 285d 45e3 8aee 4a3b1d881d32  dsc 0035
added about 5 years ago

It could also be an issue of humidity in the air. The pie should cool completely before you cut it, preferably in a very dry environment. If you have time to let it cool in the oven after you turn the heat off, that could help. Meringue... such a sensitive little thing.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Humidity will certainly affect it as littlesister suggests. Meringue contains a high ratio of sugar, which will actually pull moisture out of the air into little teardrops on your pie.

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