Lemon Meringue Pie Tips
How do you keep lemon meringue pie from getting watery?
To prevent that dreaded watery filling, make sure that you cook the filling long enough. Keep an eye on the clock and be sure to heat the filling for the full time the recipe indicates. Another way to prevent weepy filling is to seal the pie properly. That means spreading the meringue to the very edge of the pie crust, making sure no filling is exposed. Finally, lemon meringue pies and humidity are not friends. If you're serving this pie on a humid day, keep it covered and refrigerated until it's time to serve.
Can you make lemon meringue pie ahead of time?
Lemon meringue pie is one of those desserts that's best eaten the day it's baked. However, these pies can be stored in the fridge for up to 2 days before serving. If you're looking to save time and
have the best pie, you can make the pie crust
in advance. A classic butter pie pastry
can be prepped, wrapped tightly and refrigerated for a few days. It can also be stashed in the freezer for a month.
How do you store lemon meringue pie?
If you're planning on eating your pie the same day, pop the finished pie into the fridge, making sure no jars or containers will topple on that mile-high meringue. The pie will be just fine uncovered for a few hours. If you made the pie in advance and plan on storing it for several hours or longer, it's best to cover it up. You can cover the pie with a cake dome, or seal it in a cake cover if you have the fridge space. Otherwise, place a few skewers into the pie and make a tent with plastic wrap. If you loved this recipe, make sure to try more of our meringue pie recipes
. —Lisa Kaminski, Taste of Home Editor
1 piece: 444 calories, 17g fat (5g saturated fat), 87mg cholesterol, 282mg sodium, 68g carbohydrate (43g sugars, 1g fiber), 5g protein.