Grandma's Lemon Meringue Pie Recipe - These Old Cookbooks (2024)

FAQs

What is the liquid at the bottom of the lemon meringue pie? ›

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".

Our Test Kitchen recommends following the recipe, beating, and baking as written. The watery layer between the meringue and the filling (weeping) is usually caused by undercooking.

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!

Avoid storing the pie outside of the refrigerator for more than 2 hours. Once you've served a few slices of the pie, return the remaining pieces to the refrigerator to prevent bacteria growth. Never leave the pie sitting at room temperature for long periods of time.

For a lemon filling that's glossy and translucent, and firm enough to cut yet melts in your mouth, cornstarch is the thickener of choice.

Remove the paper once you're ready to top the pie; the meringue will bond together with the rough surface of the filling as the pie cools, which will keep the meringue from sliding off when you go to slice it. 4. Make sure the pie has cooled completely before you slice it; otherwise, you will have a mess on your hands.

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. The solution? Rather than cooling the filling, reheat it quickly after you add the egg yolks, so it gets steaming hot.

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

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.

Yes, lemon meringue pie should be refrigerated. To prevent foodborne illness, never let it sit at room temperature for more than two hours. To store lemon meringue pie without messing up the meringue, place two toothpicks in the pie. Loosely cover it with storage wrap and store in the refrigerator for up to two days.

Should I egg wash the bottom pie crust? ›

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

The key to thickening Lemon Meringue Pie so it sets properly is to cook the filling until bubbles start to pop on the surface of the lemon/egg yolk mixture. It should be the consistency of thick pudding before you remove it from the heat. If it's not thick before you add it to the pie, it will never set properly.

Here's the scoop for ensuring your pie comes out of the refrigerator as beautifully as it went in. To store a meringue-topped cream pie, let it cool for 1½ hours, then refrigerate.

Lemon meringue pie is best eaten the day it's made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for up to 3 days. Never cover with plastic wrap—too much condensation will form under the wrapping. See below for a delicious Lemon Meringue Pie recipe.

Meringue pies (ex. The Banana Pete or Honey Lemon Meringue) are best eaten within 2 days of purchase if stored at room temperature. However, they can also be refrigerated for up to 4 days.

When liquid accumulates between the meringue and pie filling, the meringue is said to weep. This occurs because the meringue was spread on a cool filling. To avoid this, always spread the meringue on a hot filling. Beading—brown droplets on the surface of the meringue—may occur if the meringue is overcooked.

Cream of tartar is similar to both vinegar and lemon juice in its acidity, and each of them will work in its place, in a pinch.

If your meringue has turned out runny, it means the egg whites haven't been whipped enough to create a stiff enough batter. Egg whites are best whipped with a wire whisk to create a frothy foam. When this foam is thick enough, it will create a stable structure as you fold in the sugar and other ingredients.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.