Timeline for Why is there liquid at the bottom of my lemon meringue pie?
Current License: CC BY-SA 3.0
12 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Feb 17, 2021 at 10:09 | answer | added | Sarah BDnO | timeline score: 0 | |
| Feb 13, 2021 at 10:05 | history | protected | CommunityBot | ||
| Sep 13, 2017 at 4:52 | answer | added | Cathy Beck | timeline score: 2 | |
| Nov 28, 2014 at 11:38 | review | Suggested edits | |||
| Nov 28, 2014 at 13:55 | |||||
| Jul 10, 2013 at 9:33 | answer | added | rumtscho♦ | timeline score: 5 | |
| Jul 10, 2013 at 7:55 | history | tweeted | twitter.com/#!/StackCooking/status/354871560634503168 | ||
| Jul 10, 2013 at 6:25 | comment | added | Mien | Was the meringue baked? | |
| Jul 10, 2013 at 3:23 | comment | added | MandoMando | I think what may be happening is that the acid from the lemon is making the protein in the eggwhite/meringue curl tighter and squeeze water out of the emulsion. maybe try the corn starch in between the lemon and meringue? | |
| Jul 10, 2013 at 2:54 | comment | added | Cascabel♦ | Do you mean that the puddle is below the bottom crust? | |
| Jul 10, 2013 at 2:53 | history | edited | Cascabel♦ | CC BY-SA 3.0 |
added 2 characters in body; edited title
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| Jul 10, 2013 at 2:51 | review | First posts | |||
| Jul 10, 2013 at 6:25 | |||||
| Jul 10, 2013 at 2:32 | history | asked | Hutchette | CC BY-SA 3.0 |