I recently followed this recipe for lemon meringue pie. I was pleased by how it turned out: slightly browned on the edges of the peaked meringue.
Then, I put it in the fridge and planned to serve it the next day. The recipe I followed said it could be made in advance and should be served cold. When I uncovered it less than twenty-four hours later, I found that the meringue had weeped (leaked liquid) and shrunk.
It looked like a very sad little pie.
You can read here about why the pie tends to weep and shrink. The answer to the problem? Cool the pie on the counter and serve it within a few hours.
Other suggestions?
I have an old recipe from Farm Journal that I really like....it bakes the merinque at a lower temp and also calls for putting some of the meringue in the pie filling. I generally try to eat it the same day I make it though. I posted the recipe on my blog here:
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This is great - thanks so much!
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