Dear Barbara: I enjoy reading your column. My problem is: I can make beautiful meringue for my lemon pie adding a little cream of tartar. To keep from having a “floating island,” I make sure a little of the meringue touches the edge of the pie crust, thereby “attaching” it so there are no naked gaps.
I let the meringue bake until lightly browned, then remove it from the oven and place it on a wire rack, but not in a drafty area. After it cools, the meringue shrinks down and looks flat and deflated, with little drops of syrup on top. What can I do to retain the nice puffy cloud that I started out with? I have tried letting the lemon filling cool a little before adding meringue, and I have tried doing it while the filling is hot. Nothing seems to work. — Joyce
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