Okay, experts. I have a question for you.
I use a meringue crust for a key lime mock-chiffon pie. Could I put a shortbread crust under the base of the meringue (the bottom of the pie pan only)? Will the oils in the shortbread make the meringue fall or separate while baking? If it doesn't, should the baking time be adjusted as it will hold more heat in the shortbread crust.
Goal: I'm hoping to make the pie easier to serve and stabilize the meringue. And I thought that using shortbread could do that (crushed and used like a graham cracker crust) without adding too much strong flavor or sweetness to a rather delicately flavored pie.
If it won't work, I might just turn the whole thing into a pavlova of sorts.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)