Q1: What is the absolute secret to a meringue that doesn't "weep" or shrink?

The secret is the Swiss meringue method used in this recipe! By gently heating the egg whites and sugar together over simmering water, you are accomplishing two crucial things: you are completely dissolving the sugar , which is the number one cause of weeping, and you are gently cooking the egg whites, which creates a much stronger and more stable meringue that is far less likely to shrink away from the crust.

Q2: What is the difference between a Swiss, an Italian, and a French meringue?

A French meringue is the simplest, made by whipping raw egg whites with sugar. An Italian meringue is made by pouring a hot sugar syrup into whipping egg whites. A Swiss meringue , as we make in this recipe, is made by gently heating the egg whites and sugar together before whipping. For pie toppings, the cooked Swiss and Italian methods create a much more stable and food-safe result.

Q3: Can I make my lemon meringue pie a day or two in advance?

While you can make the components in advance, a meringue-topped pie is at its absolute peak texture and beauty on the day it is assembled and served . If you must make it a day ahead, be aware that even with the stable Swiss meringue, you may experience a little bit of weeping or softening after a night in the refrigerator.

Q4: Why is my lemon filling runny and not setting up?

A runny lemon filling is usually the result of it not being cooked for long enough on the stovetop. It is very important to bring the mixture back to a full simmer after you have added the tempered egg yolks, and to cook it, stirring constantly, for the full 1 minute . This is what allows the cornstarch to fully activate and thicken the filling to a perfect, sliceable consistency.

Q5: Can I make this with a kitchen torch instead of the broiler?

Yes, a kitchen torch is the preferred, professional method for toasting your meringue! It gives you much more control than a broiler and allows you to create a beautiful, artisanal, toasted-and-pale pattern on the peaks of your meringue.

The Best Perfect & Foolproof Lemon Meringue Pie

The Best Perfect & Foolproof Lemon Meringue Pie (No-Weep Recipe!)

A from-scratch recipe for a classic Lemon Meringue Pie featuring three distinct homemade components. The foundation is a flaky pie crust made with both butter and shortening. The middle layer is a tangy, stovetop lemon curd filling, thickened with cornstarch and enriched with egg yolks for a rich, smooth texture. The pie is finished with a voluminous, glossy Swiss meringue topping, which is made by heating egg whites and sugar before whipping them to stiff peaks, and then toasted with a kitchen torch or under a broiler.

Author: Evelyn
Prep Time: 55 minutes
Cook Time: 40 minutes
Total Time: 8 hours 35 minutes (includes all chilling and cooling)
Yield: 8 servings
Category: Dessert
Method: Baking, Broiling
Cuisine: American
Diet: Vegetarian

Ingredients

For the Pie Crust:
1 1/4 cups all-purpose flour
2 tablespoons cold vegetable shortening
1 teaspoon sugar
1/2 teaspoon fine salt
1/2 teaspoon apple cider vinegar
6 tablespoons very cold unsalted butter, cut into small pieces
3 to 6 tablespoons ice water
For the Filling:
1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon fine salt
1/2 cup fresh lemon juice plus 2 teaspoons lemon zest
4 large egg yolks
3 tablespoons unsalted butter, cut into small pieces
For the Meringue:
5 large egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
Pinch of fine salt
1/2 teaspoon pure vanilla extract

Instructions

Make the Pie Crust: In a food processor, pulse the flour, shortening, sugar, salt, and vinegar. Add the butter and pulse until pea-sized pieces form. Pulse in ice water, 1 tablespoon at a time, until the dough holds together. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Roll the dough into a 13-inch round and fit it into a 9-inch pie dish. Crimp the edges. Refrigerate for 2 hours.
Preheat the oven to 375°F. Prick the bottom of the crust with a fork. Line with parchment and fill with pie weights. Bake for 10 minutes. Remove the parchment and weights and bake for another 10-12 minutes, until golden brown. Let the crust cool completely.
Make the Filling: In a saucepan, whisk the sugar, cornstarch, and salt. Whisk in the lemon juice and 1 1/2 cups of water. Cook over medium heat, whisking, until the mixture bubbles and is very thick.
Temper the egg yolks by slowly whisking half of the hot sugar mixture into them. Return the tempered yolk mixture to the saucepan, bring back to a simmer, and cook for 1 minute, stirring constantly.
Remove from heat and stir in the butter and lemon zest. Pour the filling into the cooled pie crust. Press plastic wrap directly onto the surface of the filling and refrigerate.
Make the Meringue: Whisk the egg whites, sugar, cream of tartar, and salt in the bowl of a stand mixer. Place the bowl over a saucepan of simmering water and whisk constantly until the sugar is dissolved and the mixture is hot.
Transfer the bowl to the mixer, add the vanilla, and whisk on medium-high speed for 5 to 6 minutes, until stiff, glossy peaks form.
Finish the Pie: Mound the meringue on top of the chilled filling, spreading it to touch the crust on all sides. Create decorative swirls and peaks.
Toast the meringue with a kitchen torch or by broiling in the oven for 1 to 2 minutes, watching carefully.
Refrigerate the pie for about 4 hours, until the filling is completely cool and set, before serving.

Notes

Cook’s Note: For measuring flour, spoon it into a dry measuring cup and level off the excess. If the filling looks scrambled, strain it into the pie crust.
This pie requires multiple long chilling periods for the dough and the final pie, so it’s a great make-ahead project.
Using a Swiss meringue method (heating the egg whites) creates a more stable meringue that is less likely to weep.
Sealing the meringue to the crust all the way around is a key step to prevent it from shrinking.

Find it online: https://cookupjoy.com/lemon-meringue-pie/