Mini Lemon Meringue Pies (2024)

FAQs

How do you keep lemon meringue pie from getting watery? ›

More Tips to Stop Meringue from Weeping

Make meringue pie on dry, low-humidity days. Don't overbake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time.

Water seeping from meringue is practically always coming from the egg whites. There are a few standard things you can do to reduce it. First, do not overbeat. For some reason, recipes love to direct people to beat egg whites "to stiff peaks".

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. Refrigerate whipped cream-topped pies for up to 4 hours.

Once your pie is done baking, allow it to cool completely on a wire rack at room temperature before serving. If the pie is even remotely warm when you cut into it, the lemon base may be runny.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

Lemon meringue pie is a tasty and refreshing dessert that's perfect for a dinner party or holiday treat. However, if stored improperly, the meringue can become runny and wet, changing the texture of the pie. To store lemon meringue pie, it's best to keep it in the refrigerator.

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.

If poorly made or just given enough time, the structure that makes up the meringue will break down, and this will allow for the release of moisture and sugar, which is known as weeping.

A: Meringues can be so problematic because they are foams made with egg whites, which are mostly water and particularly sensitive to heat. Make sure you're spreading your meringue over a hot — not cooled — pie filling.

Lemon meringue pie can be frozen for up to 3 months. While some people decide to freeze the meringue and the base separately, it's not absolutely necessary and doesn't really affect its taste or texture. You just need to make sure it's wrapped tightly and protected from freezer burn.

What pastry is lemon meringue pie made of? ›

Try this delicious lemon meringue pie recipe for a tasty treat. Made with Jus-Rol all butter shortcrust pastry and ready in 30 minutes.

cream of tartar is your meringue “MVP”!

A good rule of thumb is to add 1/4 teaspoon of cream of tartar for every 2 egg whites, and add it just before you add your sugar!

Water is leaking from the beaten whites (they're 87% water), pooling between the filling and the meringue, and dripping down the sides to the crust. The cause? While the meringue cooks on top when it is put into a hot oven, there isn't sufficient time for the meringue to cook on the bottom.

Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.