Readers ask: How Do You Make Lemon Meringue Pie?

How do you make lemon pie?

Combine the lemon juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined. Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer. Bake for 18 to 22 minutes or until the top of the pie is set, the pie will still be jiggly.

How do you make lemon meringue pie not runny?

Tips to prevent weeping meringue:

  1. Cornstarch – adding a little bit cornstarch in the meringue stabilizes the meringue preventing it from weeping even on a hot day.
  2. Cover the pie with meringue while the lemon filling is piping hot.

How do you keep a meringue pie from weeping?

How to Keep a Meringue Pie from Weeping

  1. Choose a dry day. Humid or wet weather can cause the sugar in the meringue to absorb extra moisture in the air and turns sticky, or form small syrupy beads.
  2. Try a Swiss or Italian meringue.
  3. Make sure the pie filling is hot.
  4. If all else fails, use a paper towel.
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How do you store lemon meringue pie overnight?

To store a meringue-topped pie overnight, insert wooden toothpicks into meringue halfway between the center and edge of the pie; loosely drape clear plastic wrap over the toothpicks. Refrigerate for up to 2 days.

Do you need cream of tartar for meringue?

Q: Can you make meringue without adding cream of tartar? Yes, but the acid in the cream of tartar makes for a sturdier meringue that is less prone to weeping. If you’d rather use lemon juice as an acidic ingredient rather than cream of tartar, add about 1/2 teaspoon juice for every egg white in your recipe.

Why is my lemon meringue pie so watery?

If the filling has cooled, when the pie goes in the oven, the heat will heat up the filling and the steam will get trapped between the filling and meringue, creating a watery layer that causes the top and filling to separate.

Do I refrigerate a lemon meringue pie?

Lemon meringue pie needs to be chilled before you can serve it, which is why it is important that you place the pie in the fridge without covering it. On a humid day, the meringue will begin to produce water after you remove it from the fridge.

Why does my lemon meringue pie get soggy?

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!

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Why do you use cream of tartar in meringue?

Cream of tartar is often used to stabilize egg whites and helps provide the characteristic high peaks in recipes like meringue. Lemon juice provides the same acidity as cream of tartar, helping to form stiff peaks when you’re whipping egg whites.

What does cornstarch do to meringue?

A few teaspoons of cornstarch mixed with the sugar helps by soaking up any liquid left in your meringue, leaving it shiny, beautiful, and puddle-free. Starch is especially helpful in hot, humid weather when a meringue is most likely to absorb extra moisture.

Why does my meringue weep?

Overcooking meringue causes those little sugary drops of moisture on top of baked meringues. The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Should lemon meringue pie be served hot or cold?

This beautiful dessert can be enjoyed either warm or cold, although if you’re serving it warm, let it cool slightly first so as not to burn your guests’ mouths!

Will meringue keep overnight?

When stored at room temperature, meringues can stay fresh for about 2 weeks. Thus there is no need to refrigerate meringues at all. In leaving meringue at room temperature, it is very important that the dessert is stored in an airtight container.

Can lemon meringue pie make you sick?

Uncooked meringues made with raw egg whites may contain salmonella bacteria, which cause salmonellosis. However, salmonella bacteria are usually found in the egg yolk, not the whites, but, uncooked whites are still not considered safe. Once the meringue is cooked, it is safe to eat.

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