Quick Answer: What Do I Do If My Lemon Meringue Pie Is Runny?

How do you fix a runny lemon meringue pie?

A tiny bit of cornstarch (such as in the recipe here) whipped with the sugar into the meringue traps some of this moisture and reduces beading.

If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue..

How do you store lemon meringue pie overnight?

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.

Why is my lemon meringue pie runny?

Weeping is when water is pooled between pie filling and meringue topping. … In order to prevent this issue, make sure that the lemon filling is hot from the stove when you spread the meringue over the filling. The hot filling will cook the meringue from the bottom which will prevent watery pie.

How do you fix runny meringue?

If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.

How do I make my pie filling thicker?

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Should meringue be put on hot filling?

Maggi prefers to spread the meringue over filling that’s room temperature rather than hot. “Always make sure the meringue sticks to the crust. Seal it. If not, the meringue can slide right off when you take it from the oven.”

Will lemon pie filling thicken as it cools?

Now for the hard part: Your lemon meringue pie must cool completely before you slice it, about six hours. The wait will be worth it, though, because the filling will continue to thicken and set while it cools.

Can you save runny meringue?

To revive them, beat 1 egg white until frothy, then gently fold into overbeaten whites until they’re shiny and moist again. 5. Humidity and meringue don’t mix, so add 1 tsp. cornstarch to the sugar on humid days.

Why does my meringue get runny?

The meringue is under-baked. This happens when the cooking temperature is too low or the baking time is insufficient. Basically, under-baking means there is too much liquid left in the meringue, which causes the foam to collapse and the excess liquid to seep out.

How do you fix a runny pie after baking?

Scoop out the filling.Scoop out the filling.Put the pie back in the oven and allow the bottom crust to cook all the way through.Simultaneously heat the pie filling on the stove (over a low simmer) until the juice reduces.Once the bottom crust cooks, reinsert the filling.Wait for the pie to cool.More items…

How do you keep meringue from shrinking or weeping?

Weeping. Sometimes a small pool of liquid forms between the meringue and another layer of a dessert, such as a pie filling; this is referred to as weeping. To prevent this, never spread meringue over a cold filling. Instead, spread the meringue over the filling while it’s still hot.

Why did my lemon pie not set?

Too much heat and/or too much acid destroy the thickening power of corn starch. If you want to know why the filling for lemon meringue thickened, but turned runny later — that is ALWAYS the reason. In Gummy’s case, too much acid. She can make her pie more sour by using less sugar.

Should I refrigerate my lemon meringue pie?

Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated. ”If the meringue is cooked before being added to the pie, it will be more stable and less likely to weep.

How do you keep meringue from sliding off a pie?

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.

What do I do if my meringue won’t stiffen?

Beating the Egg Whites for Too Long One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won’t reach stiff peak stage and instead only reach a soggy droopy stage. … Once your egg whites are overbeaten, they won’t work properly in your meringue.