lemon meringue pie

What’s the key to a successful lemon meringue pie?

Patience and attention to detail are crucial. Make sure to follow each step carefully, especially when making the lemon curd and meringue, to achieve the perfect texture and flavor balance. But more importantly, allow time for the laters to chill.

Can I prepare any part of this recipe in advance?

Yes, you can! The lemon later can be made a day or two in advance and stored in the refrigerator until you’re ready to assemble the pie. Additionally, you can prepare the pastry crust ahead of time and freeze it until needed.

My meringue sometimes weeps or collapses. How can I prevent this?

Weeping or collapsing meringue can happen when your meringue is undercooked or lacks stability. Make sure the sugar is fully dissolved in the egg whites before whipping, and bake the meringue until it’s lightly golden brown on top. Adding a teaspoon of cornstarch to the meringue can also help stabilise it.

Can I use bottled lemon juice instead of fresh lemons?

While fresh lemon juice is preferred for the best flavour, you can substitute bottled lemon juice if fresh lemons are not available. Just make sure it’s 100% pure lemon juice.

My pie crust sometimes gets soggy. How can I prevent this?

To prevent a soggy crust, blind bake it before adding the lemon curd. Line the pastry with baking paper and fill it with baking weights or dried beans to weigh it down while baking. Remove the weights halfway through baking to allow the crust to crisp up evenly.

What’s the best way to store leftover lemon meringue pie?

Leftover pie can be stored in the refrigerator, loosely covered with plastic wrap or aluminum foil, for up to 2-3 days. However, keep in mind that the meringue may lose its texture over time, so it’s best enjoyed within a day or two of baking.