- Joined Feb 21, 2001
Had to make some lemon meringue strips today. Filling no problem. But the meringue, 16 whites and 2 cups sugar, put onto a cooled filling and then baked till lightly golden brown, allowed to cool before refrigerating it, weeped all over the place. What makes it do that? It was a nice firm glossy meringue. Maybe too much sugar that melted out as syrup?