Lemon Meringue Pie: I make a beautiful meringue and it's all fluffy and tall until I refrigerate the pie, then it falls considerably after a few hours. Why? How can I prevent this?? (I use the recipe from Cooks Illustrated "Best Recipes")
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.