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From Barbara’s Kitchen Cornstarch mixed with water helps keep meringue from shrinking

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Barbara Spitzer

Posted: Friday, December 3, 2010 8:59 am

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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