3 Ways to Save a Lemon Pie

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3 Ways to Save a Lemon Pie
3 Ways to Save a Lemon Pie

The lemon meringue pie is a delicious and refreshing dessert, perfect for dinners and family gatherings. The problem is that if you don't know how to store it, the meringue or meringue on top will run and change the texture of the dessert. The ideal is to store the lemon tarts in the fridge. When making the pie, take some precautions so that the meringue doesn't run out.


Method 1 of 3: Saving Lemon Pies for Early Drink

Store Lemon Meringue Pie Step 1

Step 1. Place the uncapped pie on a rack to cool for an hour

When taking the pie out of the oven, place it on top of a rack to cool and let the air circulate above and below the pan. Do not touch the meringue while it cools as this causes the eggs to release moisture.

If you don't have a rack, place the pie in a pot holder to cool and protect the counter

Store Lemon Meringue Pie Step 2

Step 2. Place the uncovered pie in the refrigerator for three to six hours

Once the pie has reached room temperature, place it in the refrigerator. Lemon pie should be served chilled. Put the pie on the top shelf of the refrigerator so that no other food falls on top of it.

Do not put on any plastic wrap or aluminum foil if you are going to refrigerate the pie for less than six hours. Adding some frosting can crush the meringue or meringue and cause it to shed moisture and run

Store Lemon Meringue Pie Step 3

Step 3. Cut the pie with a wet knife after freezing for at least three hours

Take the pie out of the fridge when serving. To be able to cut well, dip the knife in cold water before cutting the pie so that the meringue does not stick to it.

If the day is wet, you may see the meringue create water immediately after taking it out of the fridge. This is normal. Cut and serve the pie

Store Lemon Meringue Pie Step 4

Step 4. Do not leave the pie out of the fridge for more than two hours

After serving, place the pie back in the refrigerator to prevent bacterial growth. Never leave the pie at room temperature for too long.

If the pie has been out of the fridge for more than two hours, it's best to throw the leftovers away so no one gets food poisoning

Method 2 of 3: Keeping the pie longer

Store Lemon Meringue Pie Step 5

Step 1. Place three toothpicks into the pie to create a support for the plastic wrap

Place the sticks between the cream and the dough so that they are 1 cm above the level of the meringue. Form a triangle with the toothpicks to protect all sides of the pie when applying the plastic wrap.

  • The toothpicks will help to hold the plastic wrap and keep it away from the meringue. If the plastic gets close to it, the egg-water mixture will run off and release water, which is what we want to avoid.
  • If the pie is very large, use four or five toothpicks spread across the length of the dessert.
Store Lemon Meringue Pie Step 6

Step 2. Put a piece of plastic wrap on top of the sticks and pie

Leave the pie on the baking sheet or place on a plate and cut a piece of plastic wrap large enough to cover the entire dessert. Carefully place the plastic on top of the sticks, without letting them pierce the film. Adjust the ends of the plastic so that they stick to the outside of the pan or plate.

If one of the toothpicks pierces or breaks the plastic, throw it away and get another one

Store Lemon Meringue Pie Step 7

Step 3. Store the pie in the refrigerator for up to three days

Put the pie in the fridge taking care not to pull the plastic wrap. Put the pie on the top shelf. You can leave it there for a few days. After a day or two in the fridge, replace the plastic wrap with a new one.

If you need to take the pie out of the fridge at some point, be careful not to pull or pierce the plastic so that the toothpicks don't pierce it

Store Lemon Meringue Pie Step 8

Step 4. Do not put the pie in the freezer

Meringue, or meringue, is made from eggs and sugar, so it doesn't freeze well. If you put the meringue in the freezer, it will be straight and a little crunchy, which will spoil the texture of the pie.

  • The meringues usually fall apart in the freezer and have a texture that resembles ice cream.
  • You can prepare and store the lemon filling and dough in the freezer for a few months. When you want to serve the pie, take the dough and filling out of the freezer and bake the rest as usual.

Method 3 of 3: Preserving the meringue

Store Lemon Meringue Pie Step 9

Step 1. Place the meringue in the pie 10 minutes before taking it out of the oven

Make the meringue while the dough and lemon filling bake in the oven. When you take the bottom of the pie out of the oven, wait a few minutes for the filling to cool down a bit and don't let the meringue overdone.

The heat from the filling will start to cook the meringue and increase the chances of it running

Store Lemon Meringue Pie Step 10

Step 2. Spread the meringue on the pie until it reaches the corners where the dough is

Use a spoon or spatula to spread the meringue on top of the pie. When you reach the edges, bring the meringue to the dough at all points. This seals the meringue and prevents it from running.

It may be easier to use a toothpick or fork to spread the meringue around the edges. Just be careful not to insert the toothpick or all the layers of the pie before it bakes or you'll end up mixing the filling and the meringue

Store Lemon Meringue Pie Step 11

Step 3. Keep an eye on the pie in the oven so that it doesn't go past the point

When you reach the time stipulated in the recipe, take the meringue out of the oven to see if it's okay. If it is, let it cool. If not, return to the oven for another two or three minutes. Take it out and test it again. Bake again if necessary and repeat.

  • The pie meringue will be ready when it is slightly brown, fluffy and hard.
  • If you start to see drops running from the meringue when you take it out of the oven, stop roasting immediately.


  • If you want to make the meringue red, light a cooking torch and pass it over the meringue. The pie will look professional.
  • Never touch the meringue with your fingers. The heat from your hand will cause the sugar in the mixture to dissolve, which will cause the meringue to run.
  • If your meringue crumples or runs off when you save the pie, you can still eat dessert!

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