Lemon Meringue Pie Fudge Recipe (2024)

FAQs

How do you keep lemon meringue pie from getting soggy? ›

Make Sure the Pie Filling Is Hot

The steam from the filling will rise up and pass through the meringue, cooking your meringue from bottom to top and preventing liquid from pooling underneath. This means you'll have to prepare the meringue first so it's ready to spread when the filling is still hot.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Water seeping from meringue is practically always coming from the egg whites. There are a few standard things you can do to reduce it. First, do not overbeat. For some reason, recipes love to direct people to beat egg whites "to stiff peaks".

It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.

During humid weather, don't even bother making meringue at all. The moisture in the air will guarantee a weepy meringue. When the meringue is lightly browned, turn off the oven and leave it in there to finish browning slowly, this extra time will help dry the meringue out and ensure that all the egg whites are cooked.

Yes, lemon meringue pie should be refrigerated. To prevent foodborne illness, never let it sit at room temperature for more than two hours. To store lemon meringue pie without messing up the meringue, place two toothpicks in the pie. Loosely cover it with storage wrap and store in the refrigerator for up to two days.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

To ensure that your meringue is sweet and not eggy, make sure to use fresh egg whites, beat them to soft peaks, add sugar gradually and make sure it's fully dissolved, and use appropriate amounts of vinegar or cream of tartar. You probably forgot to put the sugar and a tiny pinch of salt in when you were beating it.

Lemon meringue pie is a tasty and refreshing dessert that's perfect for a dinner party or holiday treat. However, if stored improperly, the meringue can become runny and wet, changing the texture of the pie. To store lemon meringue pie, it's best to keep it in the refrigerator.

Why does my lemon meringue pie taste like metal? ›

There are a few reasons why your lemon curd may taste metallic. The most common reason is usual due to using aluminum or metal bowls. The acid in lemon juice tends to react with metal, and sometimes eggs can react with aluminum.

To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

Yes, lemon meringue pie should be refrigerated. To prevent foodborne illness, never let it sit at room temperature for more than two hours. To store lemon meringue pie without messing up the meringue, place two toothpicks in the pie. Loosely cover it with storage wrap and store in the refrigerator for up to two days.

Storing your lemon meringue pie correctly will keep it fresh for up to 3 days. If you've baked your own pie, leave it to cool on a rack for 1 hour, then place it in the fridge uncovered for 3 to 6 hours before serving.

‌Solution: Leave meringues to cool in the oven.

After turning the oven off, you can leave meringue cookies inside to finish drying out. Crack the oven door if you're worried the heat will be too high. You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.