What do you if a lemon meruange pie solidify?

If your lemon meringue pie has solidified, don't panic! There are a few things you can do to fix it.

1. Reheat the pie in a warm oven.

This will help to melt the solidified meringue and make it light and fluffy again. To do this, preheat your oven to 200 degrees Fahrenheit. Place the pie on a baking sheet and bake for 10-15 minutes, or until the meringue is heated through.

2. Use a blow torch to caramelize the meringue.

This will give it a nice golden brown color and a crispy texture. To do this, hold a blow torch about 6 inches from the surface of the meringue and move it back and forth until the meringue is evenly browned.

3. Add some whipped cream or ice cream to the pie.

This will help to add some moisture and sweetness to the pie. To do this, simply scoop some whipped cream or ice cream onto the pie and serve.

Here are some tips to help prevent your lemon meringue pie from solidifying:

* Make sure to use fresh eggs. Old eggs can cause the meringue to become watery and thin.

* Beat the egg whites until they are stiff peaks. This will help to create a stable meringue that will not collapse.

* Add the sugar to the egg whites gradually. This will help to prevent the meringue from becoming grainy.

* Bake the pie at a low temperature. This will help to prevent the meringue from overcooking and becoming dry.

* Let the pie cool completely before serving. This will help to prevent the meringue from collapsing.

By following these tips, you can make a perfect lemon meringue pie every time!