Lemon Meringue Tart separation issues

Hello, I'm developing a French lemon meringue tart for both frozen and chilled applications. I'm having issues with the bruleed meringue separating from the cu…

1. Food R&D Emeritus reply

   Please post your meringue recipe and how do you prepare it exactly. Was it underbeaten or overbeaten?

2. Sascha Hammerle reply

   Hello Roy, its a classic Italian meringue. From what I noticed its more the curd condensation in the fridge after 3 4 days that is causing the separation issues. or maybe i should…

3. Food R&D Emeritus reply

   Hi Sascha, Italian meringue is very stable. did you add it directly on top of the pie after you put the filling or, freeze the pie to allow the filling to set properly first befor…

4. Sascha Hammerle reply

   Its a baked curd that is completely cooled before adding the meringue. I didn't freeze the tart, thinking that the escape of moisture (synerisis process) would be worse.

5. Michael Bryanton reply

   [quote "Sascha Hammerle, post:3, topic:7143"] meringue [/quote] Does your process allow you to top with meringue while the filling is still hot? Also, are you using any cream of t…

6. Food R&D Emeritus reply

   Hi Sacha... The issue of meringue separation from the filling is caused by some voids or gas bubbles in between the topping and the filling. I remember I did experience this 40 ye…

7. Sascha Hammerle reply

   yes our process will allow it to add the meringue hot. and yes, citric acid.

8. Sascha Hammerle reply

   yes this helps a lot. thank you.