Answers to the most frequently asked questions regarding Shirriff Lemon Pie Filling and Meringue preparations.
A meringue is a mixture of beaten egg whites and granulated sugar.
Egg whites are beaten enough, if, when cut with a knife, the cut remains visible. The surface of the foam is smooth and shiny.
If you have experienced a meringue that slides off the filling or a soggy pie crust, you have experienced "weeping". This is when the meringue begins to give up the water and hence, the term "weeping". Meringue toppings don't always hold up for long periods of time, particularly in humid weather. Refrigeration makes meringue weep more quickly. Let your pie stand at room temperature in a draft-free spot before serving. After a few hours, it will need to be refrigerated.
It is not recommended that you add lemon juice to the Shirriff Lemon Pie Filling as it is an acidic agent and causes the starch to thin, resulting in a thinner consistency pie filling.
Separate eggs while they are cold. Allow egg whites to warm to room temperature (let stand at room temperature for 30 minutes, or in warm water for 5 minutes); they will reach a higher volume than cold egg whites.
Yes, keep the following pointers in mind when making meringue: