Apologies to all, as I know I have read a thread on this topic before. But, as usual, I can't get the search function to turn it up for me.
So I'm making a lemon meringue pie on request for a "back to university" going-away dinner for a friend's son. This is not a pie that I have made before, and I would like to know:
1) Why do some fillings weep?
2) What can I do to avoid the problem?
I seem to recall that humidity played a factor, but would love to hear from the experts on this!
Updated 1 year ago | 1
Updated 1 year ago | 5
Updated 1 year ago | 3
Updated 5 months ago | 2
Updated 16 days ago | 4