Whenever I make lemon meringue pie, it never sets. (I suppose baking on 90 degree days does not help either). The flavor is always fantastic and a homeade lemon meringue beats a store bought in flavor hands down. Still, it always turns into more a mess. We still enjoy it-we just put in bowls and use a spoon. However, I would not mind having a nice, stiff pie for once. Any suggestions?
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Is it the filling that doesn’t set or the meringue?
No, the meringue holds up great, just the filling. I asked around though and the report I am getting from family members is not to make lemon meringue in the summer. I never made it in winter…
If the meringue is holding up, I doubt that it is weather related. The lemon curd is your problem, and that is probably an issue with proportions (perhaps too much lemon juice). Could you post your recipe (or email it to me)? I can better diagnose it that way.
Here is the recipe I used this time:
Lemon Meringue Pie
You might try to cook the curd over a double boiler (constantly keeping it in motion with your whisk)until it is about where you would want it (remembering, though, that it will cook some more in the baking, so don’t overdo). Also, the mixture seems like it might be a little sugar-heavy, but I will need to consult some other recipes. Sugar shouldn’t interfere too bad with the setting of the curd, but I can’t be completely sure of that.
OK, I’ll try that next time.:)