Bertie Doe wrote:
>
> Re-living some childhood favs, I made lemon meringue pie. Got the thumbs up
> from my wife for the shortcrust case and the filling was ok, but the meringe
> was flat.
> Used 4 egg whites, whisked with a Braun then added 4 oz of sugar in 2
> stages. Too thin to spread onto the filling, had to pour it on. The eggs had
> only been out of the fridge for 45 mins, I wonder if this was a factor?


Did you get a bit of yolk into the whites, or did you just not beat it long
enough. I have read that they are supposed to be room temperature but I
doubt if mine ever have been. I usually make enough meringue topping for a
9 inch pan with three whites. They have to be beaten until the form stiff
peaks.

BTW.... when putting a meringue topping on a pie, start at the edges and
make sure the meringue touches them pie shell, then work your way in.
Otherwise the topping shrinks away from the pie shell wile cooking.