This year I've been assigned the lemon meringue pies, chocolate cream pies and sweet potatoes for the Fowler Thanksgiving dinner. Yikes! I'm feeling a bit overwhelmed with this assignment. I feel fairly comfortable making chocolate cream pies and sweet potatoes, but lemon meringue pie is a bit beyond me. I made a test pie a few weeks ago and ran into a few problems. Any help and advice would be greatly appreciated.
1. My crust was soggy. How do you keep the crust from getting soggy if the pies have to sit for 4 hours per the instructions?
2. My meringue shrank; not badly, but enough to notice. I've heard there is a way to seal the meringue to the crust but I don't know what that is.
I know I'm cutting it close since Thanksgiving is on Thursday. Please send helpful info my way. Thanks.
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1 comment:
Two words: Marie Callendar's!
Two more words: Village Inn!
(smart-alek) Craig
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