Article: Prepare the meringue while the lemon filling and crust are baking in the oven. When you take the bottom portion of the pie out of the oven, wait a few minutes for the lemon filling to cool slightly to avoid overbaking the meringue. The heat from the filling will begin to cook the meringue, making it less likely to shrink or weep Use a spoon or spatula to distribute the meringue over the top of the pie. Around the edge, press the meringue outward slightly to make sure it's touching the crust all the way around the pie, which "seals" the meringue to prevent weeping. It may be easier to use a toothpick or a fork to spread the delicate meringue around the edges. Just be careful not to stick the toothpick all the way into the pie before it's baked, which can cause the lemon filling and meringue to mix. At the minimum baking time, pull the meringue out of the oven to check if it's done. If it is, let it cool and chill. If not, put it back in the oven for increments of 2-3 minutes at a time to finish baking. On a pie, a cooked meringue will have a slight brown tint but still be soft and fluffy. If you begin to see small drops of water on the meringue when you take it out of the oven, stop baking the pie immediately.
Question: What is a summary of what this article is about?
Add the meringue to the pie 10 minutes after you take it out of the oven. Spread the meringue across the pie so that it's touching the crust. Watch the pie while it's in the oven to avoid overbaking.
Article: Stir together well. This method will result in about 3 average bottles.
Question: What is a summary of what this article is about?
Peel the lemons. Put the peel into a bowl with the pips and lemon juice. Add the sugar and pour over the boiling water. Leave to infuse as it cools. Strain the mixture once cool and add the tartaric acid. Pour into bottles.