re: #5 blueraven

I made a lemon meringue pie a couple of weeks ago.

The recipe was pretty similar and the pie was very tasty and it was pretty too!
But I noticed the meringue kind of sliding off the lemon curd filling when it was cut into serving pieces.

I didn’t use the plastic wrap over the pie filling as stated in your instructions while I was making the meringue. Do you suppose it formed a film as it cooled in the shell and that was what caused that, VB? Maybe not allowing the meringue to “attach”?

The reason for keeping a plastic wrap over the filling is to make sure that a film doesn’t form on top as it cools.

The meringue is very delicate and it deteriorates quickly, the best time to serve the pie is a few hours after baking after it has cooled down in the fridge. Even overnight the meringue will start to dissolve.