I have made Roses lemon meringue pie before with great results, but this time my meringue didn’t turn out very well. When I first made the pie it was beautiful, light and fluffy and was nice a high on the pie. I made it Friday afternoon and by Saturday evening the meringue shrunk down to maybe a 1/2 an inch above the pie. It also started getting water droplets on it about an hour after I had made it. Any suggestions as to why this happened?
Of course I made this pie to take to my in-laws for dinner on Saturday. And the funny thing was that nobody cared about the meringue. There was no pie left by the time we went home. Everyone loved the filling and the crust. I should have just scraped off the meringue and had an open faced lemon meringue pie.