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Mar 23, 2008 05:12 PM

lemon meringue pie

I just made lemon meringue pies. I doubled the meringue hoping to get mile high meringue___but sadly that was not what i ended up with. The pies looked beautiful just out of the oven, but when they cooled the meringue separated from the crust and the height dropped. Anyone willing to share the secret to mile high meringue? Maybe meringue powder?

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  1. One thing when you make a pie covered with meringue, you have to make sure you
    seal the meringue completely around the crust. that way it won`t seperate on you. I had
    to learn the hard way, that is my ex-wifes favorite pie and I would only make on special
    occasions, but I finally got I had made a lemon meringue pie with the meringue 5 inches
    high, she dearly love it. I made it from scratch, I got the lemons from one of my neighbors

    1. I melt 2-1/2 cups of mini marshmallows and fold them into the meringue. In a saucepan, heat 1 tbs of milk and 2 1/2cups of mini marshmallows, folding with a rubber spatula. When they are melted, pour and gently fold into the meringue. Spread over pie, making sure to cover entire filling and seal to the crust.

      1. As mentioned above, you have to anchor the meringue to the crust.
        Also, I've seen gelatin and use a corn starch and water thickener to add some re-enforcement to the meringue.