What makes the meringue weep? I find my crust gets wet from the weeping meringue. Help!
Hi Marian, anything that helps the meringue hold its structure will help keep it from shrinking and “weeping”. This instructions in this recipe call for not only using cream of tartar (a dry acid) and sugar in the meringue, but also folding in cornstarch that you’ve heated and gelled. I find when I do all of this, weeping is not so much of an issue.
Or you can make a swiss meringue by heating the egg whites and sugar over a bain marie unit it is 160 degrees. This removes moisture so that the meringue bakes more thoroughly and prevents weeping.
I also followed the instructions exactly, and the filling was soupy. It seemed to thin out after adding the lemon juice, so maybe that extra liquid necessitates a bit more cornstarch than the recipe calls for. The meringue turned out perfect.
This worked for me! The lemon curd was solid. The meringue was lovely!
Best meringue I’ve ever made! The filling set up beautifullly when cool just like you said! Thank you so much.❤
I’m so glad you liked it Sue!
Lovely flavours, just a simply lovely receive, however, the recipe didn’t work for me, after I read all the comments, I ended up putting 16 tablespoons of corn flour! Still turned out like soup!
Hi Clarissa, are you using corn flour or cornstarch? Cornstarch is a different thing than corn flour. Believe me, if you used 16 TBSP of cornstarch, you would have a brick.
I made this for the first time a couple of months ago – it was amazing! Everyone said it was the best lemon meringue pie ever! I made 2 more, with the same results! I also used a juicer to get the lemon juice & rind – it was amazing!
I’m so glad you liked it Debi!
I am allergic to corn. How do i sub the cornstarch? Am gluten free so no flour subs.
Really good question. You can sometimes use tapioca starch as a gluten-free sub for cornstarch, though I have no idea how it will work in this recipe. You might also try looking for a lemon pie recipe that uses gelatin in the base instead, though you wouldn’t be able to bake it with a meringue.
I love all your recipes, but this one didn’t work for us. It looked and tasted wonderful, but it was liquidy even after cooling all the way. We followed the recipe exactly. I am not sure if it is because we are high altitude.
Hello bakers… If your lemon filling is runny you didn’t add enough corn starch! <3 Monica
As did Donna and others, I followed this recipe to the letter. It looks beautiful. However, when I cut the chilled pie, it is entirely liquid. Very disappointing considering all of the complicated steps.
I love this dessert its one of my favourites…have you tried making this dessert with grapefruit…it is delicious and instead of being sweet its slightly tart.
Hi Diane, I haven’t tried making this with grapefruit, but I have with rhubarb! http://www.simplyrecipes.com/recipes/rhubarb_orange_meringue_pie/
I just pulled two beautiful pies out of the oven. They’re “almost” too pretty to eat. I have never made lemon meringue pie before and am glad that yours was too appealing not to try. Now…what to make for dinner?
Hi Debra, I’m so glad you made the pies! They are pretty, aren’t they? Wait till you cut in to one. The meringue holds ups so beautifully.
I’m so disappointed. The pie looked beautiful with the high meringue topping, but when we cut into the pie it was soup. The lemon custard didn’t set up. I followed the recipe exactly – what could have gone wrong? For now I put the pie in the frig and am hoping the cold will help it set properly.
Hi Donna, that’s so weird! One thing I can think of is that perhaps the pie hadn’t cooled down enough. If it is even remotely warm, it won’t set properly. In fact, after it has cooled down I’ll sit it on top of one of those cold packs (you know, for sore muscles) to make sure it cools enough. I’ll add that tip to the recipe.
Perhaps the cornstarch mixture in step 2 hadn’t thickened enough before adding it to the egg yolks?
Another commenter has mentioned that when she makes lemon meringue pie with beet sugar instead of cane sugar she gets a runny base. I haven’t tested this myself. I use cane sugar.
Hi Donna. We have made this twice now. I will say the first one came out better. I think because the cornstarch mixture we made was thicker. The second one the constarch mixture was thick but def not near the first one we did. Both tasted AWESOME but the second one had more moisture in the crust. Still a hit though!
After moving to southern Idaho I had trouble with the lemon curd filling becoming “runny” after the pie cooled; tasted fine, but did not set up properly. Same was true of chocolate filling — even worse. After some research, and trying different recipes with the same results, I learned the problem was using sugar made from beets (which is a product of southern Idaho) rather than cane sugar. I always keep cane sugar on hand for cornstarch puddings and pie fillings. Ever heard of this problem and solution?
My Nana used to make the BEST lemon meringue pie…it was amazing! However, she didn’t write it down, so I don’t have her recipe. This one looks so good! I will definitely make it soon! Thank you for posting it. :-) (I agree with Bebe on the Marie Callender’s crust. It tastes homemade.)
We have lemon meringue pie more often now that I’ve discovered Marie Callender’s frozen deep dish pie shells. The pies in their restaurants have always had delectable crusts; these seem to be the same thing.
I am so glad to see someone finally admit that a nice high meringue requires a number of egg whites! No one ever got a high meringue with 3 egg whites. Never. I was taught to use cream of tartar and to be sure that (1) not a speck of yolk got into the whites and (2) both bowl and beaters were immaculately clean. The slightest tad of fat will ruin meringue.
Our favorite pie!
Making sure everything is super clean and that there is no trace of fat or egg yolk are anywhere near the whites is so important!
the following is alps called an upside down lemon meringue pie
Lemon Pie Suzanne Landshof 1961
4 eggs, separated
1 ½ C sugar
1 pint heavy cream
Cream of tartar
10 or 11 inch pie plate
1. With rack in middle, preheat oven to 275˚
2. Beat 4 egg whites with a pinch of salt and ¼ tsp. cream of tartar until stiff. Add 1 C sugar, a little at a time and continue beating until mix is glossy and sugar dissolved. Spread into a well buttered 10 inch (11 is better) pie plate carrying it well out on the rim. Bake in a 275˚ oven for 25 minutes. Raise temp to 300˚ and continue baking for 25 minutes or until faint brown tinge has appeared. Remove from oven and cool.
Beat 4 egg yolks until thick. Add ½ C sugar, ¼ C fresh lemon juice and grated rind of 1 lemon. Stir and cook in top of double boiler until mix thickens using a whisk to stir. Remove from heat and cool.
Whip 1 C heavy cream. Fold it into cooled filling and turn into crust. Save the remaining cup of heavy cream until tomorrow when you will whip it and serve on top of pie.
Wrap well with Saran and keep chilled in refrigerator.
Note: Best made the day before so filling sets up. Can make in morning and serve that night.
Hi Tom, what an interesting approach to lemon meringue pie! I love how you use the meringue itself to make the crust that supports the lemon curd. Sort of like a pavlova pie.
Beautiful. Thanks, Elise!
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