I made Alton's lemon meringue pie (http://tinyurl.com/3ysmk)
the other day. It was delightful, BUT:

- The filling came out soupy. I probably cut it before
it had cooled properly, but even after a couple of
days in the fridge it's still a bit runny.

- The meringue was kind of flat. I got nice stiff peaks,
but after it was on the pie it looked kind of discouraged.

I'm thinking more cornstarch in the filling. Good/Bad? Maybe a
bit longer on the stovetop instead?

Beat the meringue longer? I didn't want to beat the moisture out
of it....

As always when trying a new recipe, I measured everything religiously.

The crust came out great, by the way.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
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