davej wrote:
Elliot just a quickie whilst there is a bit of a lull,
I'm looking to make a lemon meringue pie this evening, but have always failed in the past. The meringue never seems to come out light, stiff and crisp, it generally ends up very thin and still a bit wet. Do you think the problem is in the preperation of the egg whites alone, or do you think that there might also be a problem with cooking temperature?
Elliot wrote:
I know there are going to be a million and one questions flying about, please feel free to post below. However, please try to limit your post to one per person for the first day, I will answer as quickly and as clearly as I can,
Elliot.
I know there are going to be a million and one questions flying about, please feel free to post below. However, please try to limit your post to one per person for the first day, I will answer as quickly and as clearly as I can,
Elliot.
Elliot just a quickie whilst there is a bit of a lull,
I'm looking to make a lemon meringue pie this evening, but have always failed in the past. The meringue never seems to come out light, stiff and crisp, it generally ends up very thin and still a bit wet. Do you think the problem is in the preperation of the egg whites alone, or do you think that there might also be a problem with cooking temperature?

only you davej
C x


sorry just don't work for me
