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Old 10-14-2011, 11:42 AM   #1
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Join Date: Jan 2011
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Meringue lemon

Does anyone know how to avoid merengue shrinkage during the baking process? I haven't made a lemon merengue pie yet, but I heard that the merengue tends to shrink like a half inch to an inch from pie crust after baking. Is this true and how do I prevent it from happening?


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Old 10-14-2011, 12:02 PM   #2
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When applying the meringue to the top of the pie, make sure you spread it over onto the edge of the pie crust. If the meringue is touching the crust all around, it will stick and prevent gaps during baking.

Be careful not to over-bake the meringue. That's what causes those little golden beads of liquid on the meringue.

Also, have the meringue ready to go when you add the hot filling to the crust. Then sprinkle some cake crumbs on the top of the filling before adding the meringue. These crumbs will absorb any liquid that collects between the bottom of the meringue and the top of the filling.

Good luck!
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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