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Title: A lemon meringue pie is sliced, in preparation for serving. The filling oozes out of the crust onto ... Post by: azuniga34 on Feb 8, 2018 A lemon meringue pie is sliced, in preparation for serving. The filling oozes out of the crust onto the plate. What has caused this? How could it be prevented?
What will be an ideal response? Title: A lemon meringue pie is sliced, in preparation for serving. The filling oozes out of the crust onto ... Post by: jfitz2343 on Feb 8, 2018 The sugar and acid in the lemon meringue pie filling have interfered with the starch gelatinization. Sugar completes with the starch for water, delays gelatinization, and reduces viscosity. Acid hydrolyzes the starch molecule, also decreasing thickness of the starch paste. The best method of prevention, besides making sure the ingredient proportions were correct, would be to add the acid after the starch gelatinization was complete
Title: A lemon meringue pie is sliced, in preparation for serving. The filling oozes out of the crust onto ... Post by: azuniga34 on Feb 8, 2018 :heavy_check_mark:
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