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Lemon Meringue Pie!

Brain fart!! Have not made one in forever are you suppose to put the meringue on while it is warm or get it cold first and one other question how do I keep it from sliding it off? That happends all the time!

Answer Question

Asked by Korysmom96 at 6:32 PM on Dec. 31, 2010 in Food & Drink

Level 13 (1,257 Credits)
Answers (6)
  • My grandmother used to make lemon meringue pies all the time. Funny thing is I really didn't like the lemony taste. What I remember is the lemon filling was warm.And then the meringue is whipped up and spread over the top of the lemon filling and then baked for at least ten more minutes to bake the meringue topping.

    Answer by CafeMochaMom1 at 6:38 PM on Dec. 31, 2010

  • The filling should be hot. To keep it from shrinking, you don't push it out to the crust- dollop it on and spread just the top layer. I don't know about sliding off the crust when it is cold- I'd think that that would happen if the meringue was put on a cold filling instead of a hot filling, but I don't know for sure.

    Answer by Bmat at 6:42 PM on Dec. 31, 2010

  • I make lemon meringue pies from scratch with lemon zest and all the goods. You put the filling inside of the pie pan, and then bake it and just let the meringue get golden. Take it out then done. Make sure and follow the directions carefully or the pie wont sit well and might be a runny mess. But it's a pretty easy ordeal. =)

    Answer by Razelda at 6:44 PM on Dec. 31, 2010

  • Yes, you stove cook the filling then oven cook the meringue.

    Answer by Razelda at 6:44 PM on Dec. 31, 2010

  • Yeah it should be hot/warm

    Answer by sstepph at 6:53 PM on Dec. 31, 2010

  • :) Looks like you got that cleared up!

    Answer by ethans_momma06 at 10:33 PM on Dec. 31, 2010

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