On Sat 14 Feb 2009 04:59:38a, Pandora told us...

>
> "Giusi" > ha scritto nel messaggio
> ...
>> "zxcvbob" ha scritto nel messaggio > Pandora wrote:
>>>> "Wayne Boatwright" >>> Store in the refrigerator. In this particular
>>>> recipe, the meringue will
>>>>> have>>> a slightly crisp exterior and the interior will be soft.
>>>>
>>>> Now it is a DILEMMA!!! Refrigerator or not refrigerator? Some people
>>>> here told me I shouldn't put it in the fridge.
>>>> Have you ever put in the fridge, Wayne? I vote "No", do not
refrigerate
>>>> it. It will be fine for 24 hours unless you house is very humid.
The
>>>> meringue will shrink, and the pie is >
>>> better made the same day you serve it -- but not much better.
>>> Bob
>>
>> Refrigerating the pie will make the meringue gummy. I would not even
eat
>> it. There is nothing in this pie that requires refrigeration following
>> cooking.
>>
> Wayne, what do you answer to this meringue chef ?
>

There is more than one issue here. This particular meringue is baked
differently than most meringues on top of pies. Because of the longer and
slower baking, it becomes more stable and far less likely to weep, or
become tough or gummy over a reasonable period of time.

Having said that, it is still important to bake it either the night before
or the morning of the day it will be served. The quality of even this
meringue will suffer with prolonged standing, either at room temperature or
in the refrigerator.

Although it is safe to leave the pie at room temperature, I have found that
most people prefer eating lemon meringue pie well-chilled. Personally, I
would not care to eat it at room temperature.



--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
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Date: Saturday, 02(II)/14(XIV)/09(MMIX)
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