“Why, oh why, does my lemon pie always weep?” writes Nadia Niles from Los Angeles. Or have a saggy meringue? Or fall apart when cut? These woes, and more, are frequently sung in chorus for this all-time favorite dessert.
And, after making this pie for days on end―to weed out fact from fiction―my sympathy bordered on self-pity. But persistence prevailed, and here are the secrets for success.
Some cooks sprinkle a fine layer of cake crumbs on the hot filling, then top it with the meringue. The crumbs absorb any accumulating moisture, and the meringue clings to the filling.
Why should the filling be hot when you top it with the meringue?
Steam billowing from a hot filling quickly passes through the baking meringue instead of lingering at the filling-meringue interface. However, some of the steam will collect near the surface of the meringue. As the meringue cools, it contracts (shrinks) slightly―just enough, after a few hours, to pop this moisture onto the surface in tiny golden brown droplets, or beads. The beads form faster if the weather is humid or if the pie is chilled. A tiny bit of cornstarch (such as in the recipe here) whipped with the sugar into the meringue traps some of this moisture and reduces beading.
If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue. And when the pie is cut, the meringue is inclined to slip off the wedges.
Meringue pies will weep water because of the interaction between the filling and the whipped meringue. If one or the other is overcooked, water beads will form and weep. Egg whites can also weep if they are over-beaten or are from old eggs. Refrigeration (unfortunately) speeds up the process of weeping—oops! Its so tough to tell where the problem lies that you might want to use a pre-cooked meringue.
Spread the meringue over a pie that is already baked, covering the filling completely and touching the crust all the way around. This will prevent shrinking. If you like golden peaks on your meringue, run the pie under the broiler for one or two minutes. Serve as soon as possible. (Source: Dessertsby Martha Stewart, Clarkson Potter, 1999)
I have tried many tricks and tips, but I now follow Martha Stewarts advice and never have a problem:
If the meringue is cooked before being added to the pie, it will be more stable and less likely to weep. To do this, combine the sugar and egg whites … in a heat-proof bowl and set over simmering water. Mix until the egg whites are warm, then remove from heat and add the salt and/or cream of tartar. Beat into stiff peaks.
Meringue toppings on pies dont always hold up for long periods of time, particularly in humid weather, so plan to add the meringue shortly before serving. Weeping and shrinking (when the meringue pulls away from the crust) are two common problems, but they are avoidable. Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated.
The Best Lemon meringue Pie! No Weep, No Shrink Meringue.
FAQ
How do I keep my lemon meringue pie from getting watery?
How do you keep the crust of a lemon meringue pie from getting soggy?
How do you keep a meringue pie from weeping?
What causes lemon meringue pie to weep?
How do you make a lemon meringue pie soggy?
If you’re making a lemon meringue pie, there are a few easy ways to prevent the pie crust from being soggy. Prebake the pie crust shell at least partially before adding the lemon filling. The crust will be firmer, which will help keep the filling from seeping into the pie crust and making it soggy.
Why is my lemon meringue pie soggy?
The best tasting lemon meringue pie can quickly turn into quite a disappointment with a soggy crust. The lemon filling mixture can easily make a pie crust soggy if not properly prepared. If you’re making a lemon meringue pie, there are a few easy ways to prevent the pie crust from being soggy.
Can you freeze lemon meringue pie?
If you don’t plan on eating your leftover Lemon Meringue Pie within a few days, freezing it is an excellent option for longer-term storage. Begin by slicing the pie into individual pieces, then wrap each piece tightly in plastic wrap or aluminum foil – make sure there are no air pockets between the layers as this can cause freezer burn.
Can you make lemon meringue pie filling while Blind baking?
Tip: You can get started on the lemon meringue pie filling steps while your crust is blind baking. But making the filling is time sensitive because you will temper the egg yolks, so if multi-tasking isn’t your thing, just wait until your crust is done blind baking before beginning the filling. Reduce oven temperature to 350°F (177°C).