Augh! I made the Lemon Meringue Pie from the Pie and Pastry Bible. I was very careful to follow all the instructions. However, the pie did not set properly after baking. Regarding that,I have some questions:
1) Should the pie be on a baking stone at the lowest oven level?
2) Is there any way after cooking it to tell if it will be firm enough before adding the meringue?
3) If the filling is not “set” enough, should I bake it longer? Wouldn’t that ruin the prebaked crust?
I made the Italian Meringue suggested in the recipe. I have a Cusinart mixer, 1000 watts, 12 speeds. It seemed to whip up beautifully. I was very careful regarding temperature instructions for the syrup. When I added the meringue to the pie, it seemed as if I had made too much; it was piled high, really beautiful. I left it out on the kitchen counter to cool and came back about 3 hours later to see that it had lost almost all of its volume. It still looked pretty, but there was some minor “weeping”.
What causes a meringue to fall? I whipped it for the full amount of time and I was careful with the syrup!