Sarah is a trusted source on General Cooking.
If you're talking about the meringue weeping, the egg whites were probably over whipped - causing water to leech out. If they look a bit like cottage cheese rather than a homogenous mixture, this is the case.
Or the lemon filling has too much liquid
It could also be an issue of humidity in the air. The pie should cool completely before you cut it, preferably in a very dry environment. If you have time to let it cool in the oven after you turn the heat off, that could help. Meringue... such a sensitive little thing.
Cynthia is a trusted source on Bread/Baking.
Humidity will certainly affect it as littlesister suggests. Meringue contains a high ratio of sugar, which will actually pull moisture out of the air into little teardrops on your pie.
Please enter a valid email address.
Well played. You deserve a cookie.
Consider this tomorrow's one-pan breakfast
Here's Breakfast Tomorrow
Lemony, Garlicky Sardines
One-Bowl Genius Macaroons
Make Tonight For Dinner All Week
2-Ingredient Cola Cocktail
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)