Vent: My meringue turned into soup halfway through baking

I was making a lemon meringue pie for my sister's birthday last Saturday and the oven temp dropped 30 degrees when I opened the door. The meringue just collapsed into a sticky, weeping mess all over the pie. Anyone else have a fix for humidity wrecking their peaks?

2 comments

2 Comments

the_robin1mo ago

Nah, humidity's not the real problem - your oven just decided to be a diva.

rosejackson1mo ago

Respectfully disagree with you there @the_robin. Humidity actually changes how dough behaves in a big way, it's not just the oven being dramatic. High humidity means more moisture in the flour and a slower bake, that's just physics.