Some Final Comments on This Week’s Meringue

Two days after being baked, the meringue is still light, foamy, and not at all sticky. It is not weeping and there are no little beads of moisture developing. It is still firmly attached to the top of the lemon filling. And strangely enough, the filling seems less watery today and the crust is nice and crisp. I have no idea how that works. The crust was completely waterlogged yesterday. The only explanation I can come up with is that the excess water leaked out of the cut pie into the pan allowing the remaining slices to dry out a bit. But who even knows? 🤷

I’ve been reading up on why lemon meringue pie is prone to becoming watery and I have a couple of tips to try that could potentially help. So there really might be another real meringue pie in the not-so-distant future. Anyone who knows me well knows that a culinary conundrum is like the call of the wild to me. I have to figure out how to fix the kitchen chemistry so that my brain can let it go. I guess it’s a good thing that we like lemon meringue pie!

Let me wrap things up with a completely non-pie related matter. It would seem that the meringue and the turkey were not the only successes this year. Apparently, this year’s gravy was also top notch. We ate leftovers for dinner this evening and once the mashed potatoes were gone, Malia asked if she could heat up the last little bit of gravy and eat it with a spoon. 😂