Wayne Boatwright wrote:
>
> Yes, of course, this will work because meringue doesn't usually begin to
> weep until later. What you propose is basically how "baked alaska" is
> prepared, that is, by putting the meringue on the finished and cooled or
> frozen item, covering it meringue, then quickly broiling it to brown.
>
> Having said that, if you try the following recipe, you will have a thick
> layer of lemon filling and a very thick layer of meringue which absolutely
> will not weep. Be sure to follow time and tempeature precisely for baking
> the meringue. I have made this recipe many times and have never had a
> failure. I've seen two sources for almost identical recipes, one of which
> appeared in Bon Appetit 7-8 years ago.
>
> You will need a very deep 9-inch baked crust for this.
>
> Filling
> -------
> 1 1/2 cups water
> 1 cup sugar
> 1/2 cup fresh lemon juice
> 6 large egg yolks
> 5 tablespoons cornstarch
> 2 tablespoons grated lemon peel
> 1/4 teaspoon salt
> 2 tablespoons (1/4 stick) unsalted butter
>
> Whisk first 7 ingredients in heavy medium saucepan to blend. Using whisk,
> stir over medium heat until filling thickens and just begins to boil, about
> 20 minutes. Remove from heat. Whisk in butter. Spoon hot filling into
> prepared crust.
>
> Meringue
> --------
> 7 large egg whites
> 1/2 teaspoon cream of tartar
> 1 1/8 cups powdered sugar

Aha! There's the secret. Using powdered sugar means
you are adding cornstarch to the meringue. I'm sure that
has something to do with it not weeping.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?