- Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving to allow the filling to set.
Cook’s Notes and Tips
- Tempering the Egg Yolks: When adding the hot lemon mixture to the egg yolks, go slowly and whisk constantly to avoid curdling the eggs.
- Meringue Tips: Make sure your mixing bowl and beaters are clean and free of any grease to ensure the egg whites whip up properly. It’s also important to spread the meringue over the hot filling to prevent weeping.
- Storing the Pie: Lemon meringue pie is best served the day it’s made, but leftovers can be stored in the refrigerator for up to 2 days.
Variations for Lemon Meringue Pie
1. Coconut Lemon Meringue Pie
- Add ½ cup of shredded coconut to the lemon filling for a tropical twist. You can also sprinkle toasted coconut on top of the meringue for added flavor and texture.
2. Lemon Lime Meringue Pie
- Substitute half of the lemon juice with lime juice for a tangy lemon-lime flavor combination.
3. Creamy Lemon Meringue Pie
- Fold ¼ cup of whipped cream into the lemon filling for a creamier, richer pie.
Frequently Asked Questions (FAQs)
1. Why is my meringue weeping?
Weeping meringue is usually caused by undercooking or humidity. Ensure the meringue is spread on the hot filling and bake until it’s fully set and lightly golden. Avoid refrigerating the pie too quickly after baking.
2. How do I store leftover lemon meringue pie?
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