Cora_Bates
Culinary Explorer
Hey guys, dealing with a weepy lemon meringue pie here. From what I’ve gathered, this "weeping" can happen when the sugar in the meringue dissolves, leading to water beads on the surface. Or, if the filling’s hot and the meringue's cool, condensation forms. Does anyone have tricks to prevent this? How do you keep yours from getting watery?