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.
Rachel Khong judges Victuals and Koreatown
Piglet Day 2! Read the Cookbook Review
Smoky Pasta Alla Vodka
Shop the Piglet Tournament Cookbooks
The West Elm Couch from Hell
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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.)