- 1 Things You’ll Need
- 2 References
- 3 About This Article
- 4 Reader Success Stories
- 5 Did this article help you?
- 6 Extra Information About do you refrigerate lemon meringue pie after baking That You May Find Interested
- 6.1 3 Ways to Store Lemon Meringue Pie – wikiHow
- 6.2 How to Store a Lemon Meringue Pie (For Both Short and Long …
- 6.3 How to Store Meringue and Cream Pies for Fluffy Results
- 6.4 How to Store a Lemon Meringue Pie – LEAFtv
- 6.5 How Long Does Lemon Meringue Pie Last (Freshly Baked)?
- 6.6 Do You Refrigerate Lemon Meringue Pie After Baking?
- 6.7 Do you refrigerate lemon meringue pie after … – Daily Delish
- 6.8 Do you need to refrigerate lemon meringue pie?
- 7 Frequently Asked Questions About do you refrigerate lemon meringue pie after baking
- 7.1 How should baked lemon meringue pie be stored?
- 7.2 How long is the shelf life of lemon meringue pie?
- 7.3 Can you eat lemon meringue pie the next day?
- 7.4 How long should lemon meringue pie cool before storing in the fridge?
- 7.5 Should you store baked meringue in the fridge?
- 7.6 How can lemon meringue pie be kept from perspiring?
- 7.7 Should lemon meringue pie be served warm or cold?
- 7.8 How can I avoid having a soggy pie crust?
- 7.9 Should pie crust have holes in the bottom?
- 7.10 How can lemon meringue pie be prevented from becoming soggy?
- 7.11 Why is butter placed under pie crusts?
- 7.12 Should I use butter or eggs to brush the pie crust?
- 7.13 The reason why homemade lemon meringue pies become watery.
- 7.14 Are meringue tears prevented by cream of tartar?
Below is information and knowledge on the topic do you refrigerate lemon meringue pie after baking gather and compiled by the monanngon.net team. Along with other related topics like: How long is lemon meringue pie good for in the fridge, How do you store lemon meringue pie overnight, Does lemon pie need to be refrigerated, How far ahead can you make lemon meringue pie, How to keep lemon meringue pie from getting watery, Does meringue need to be refrigerated, Can you reheat lemon meringue pie, Does chocolate meringue pie need to be refrigerated.
Store Lemon Meringue Pie – wikiHow
Lemon meringue pie is a tasty and refreshing dessert that’s perfect for a dinner party or holiday treat. However, if stored improperly, the meringue can become runny and wet, changing the texture of the pie. To store lemon meringue pie, it’s best to keep it in the refrigerator. When you’re making the pie, you can also take steps to prevent the meringue from becoming runny.
Set the uncovered pie on a rack to cool for 1 hour. When you remove the pie from the oven, set it on a cooling rack to let air circulate above and below the pan. Avoid touching the meringue as it cools, as this can cause the eggs to release moisture.
- If you don’t have a baking rack, set the pie on a heat-resistant pot holder while it cools to protect your countertops from scorching.
Place the uncovered pie in the refrigerator for 3-6 hours. After cooling the pie to room temperature, move it to the refrigerator. Lemon meringue pie should always be chilled before serving. Make sure the pie is on a top shelf to prevent other items in the refrigerator from spilling or dripping on the pie.
- Avoid putting any plastic wrap or foil over the pie if you’re refrigerating it for less than 6 hours. Covering the pie with a wrap can crush the meringue, causing it to release moisture and get runny, which is called “weeping.”
Cut the pie with a wet knife after cooling it for at least 3 hours. Remove the pie from the refrigerator when you’re ready to serve it. To get a clean cut, dip a knife in cool water before cutting the pie to prevent the meringue from sticking to the knife.
- If it’s a humid day, you may notice that the meringue produces water immediately after you remove it from the refrigerator. This is normal, and you can still cut and serve the pie.
Avoid storing the pie outside of the refrigerator for more than 2 hours. Once you’ve served a few slices of the pie, return the remaining pieces to the refrigerator to prevent bacteria growth. Never leave the pie sitting at room temperature for long periods of time.
- If the pie has been sitting out for longer than 2 hours, it’s best to throw away the remaining pieces to prevent foodborne illness.
Insert 3 toothpicks into the pie to support the plastic wrap. Push the toothpicks about halfway between the center and crust so that they stick out about 1⁄2 inch (1.3 cm) above the meringue. Position them in a triangle shape to ensure that all of the sides of the pie will be protected when you add the plastic wrap.
- The toothpicks help to hold the plastic wrap up and away from the meringue. If the plastic is too close to the meringue, the combination of eggs and water will begin to weep and release water, making the meringue look runny.
- If you have a particularly large pie, you may need to use 4 or 5 toothpicks distributed throughout the pie.
Drape a piece of plastic wrap over the toothpicks and pie. Leave the pie in the pan or transfer it to a plate, and get a piece of plastic cling wrap that’s large enough to cover the pie. Then, carefully lay the plastic on top of the toothpicks so they don’t puncture the plastic. Fold the edges of the cling wrap around the outside of the pan or plate.
- If one of the toothpicks tears or punctures the cling wrap, throw the piece away and get another one to use.
Store the pie in the refrigerator for up to 3 days. Transfer the pie to the refrigerator, being careful not to pull on the cling wrap. Place the pie on the top shelf where you can keep it for a few days before enjoying it. After 1-2 days in the refrigerator, replace the plastic wrap with a new piece.
- If you need to take the pie out of the refrigerator at any point, be careful not to pull or poke the plastic wrap, as this can cause the toothpicks to break through the plastic.
Avoid placing the pie in the freezer at any point. Meringues are made of eggs and sugar, so they don’t freeze well. If you do put the meringue in the freezer, it can become flat or crunchy, ruining the texture of your pie.
- Most meringues tend to break down in the freezer, resulting in a pie with a crunchy, icy texture.
- You can, however, prepare and store the lemon filling and crust in the freezer for a few months. Then, when you’re ready to serve the pie, remove the premade filling and crust from the freezer and bake the rest of the pie as normal.
Add the meringue to the pie 10 minutes after you take it out of the oven. Prepare the meringue while the lemon filling and crust are baking in the oven. When you take the bottom portion of the pie out of the oven, wait a few minutes for the lemon filling to cool slightly to avoid overbaking the meringue.
- The heat from the filling will begin to cook the meringue, making it less likely to shrink or weep
Spread the meringue across the pie so that it’s touching the crust. Use a spoon or spatula to distribute the meringue over the top of the pie. Around the edge, press the meringue outward slightly to make sure it’s touching the crust all the way around the pie, which “seals” the meringue to prevent weeping.
- It may be easier to use a toothpick or a fork to spread the delicate meringue around the edges. Just be careful not to stick the toothpick all the way into the pie before it’s baked, which can cause the lemon filling and meringue to mix.
Watch the pie while it’s in the oven to avoid overbaking. At the minimum baking time, pull the meringue out of the oven to check if it’s done. If it is, let it cool and chill. If not, put it back in the oven for increments of 2-3 minutes at a time to finish baking.
- On a pie, a cooked meringue will have a slight brown tint but still be soft and fluffy.
- If you begin to see small drops of water on the meringue when you take it out of the oven, stop baking the pie immediately.
- On a pie, a cooked meringue will have a slight brown tint but still be soft and fluffy.
Add New Question
Can I make the pie filling one day and put the meringue on the next day and brown it in the oven?
Yes. Make sure that you store the filling in the fridge with plastic wrap pressed to be touching the filling so that a skin doesn’t develop. It is always best to make it in one day to avoid any texture inconsistencies, but the filling can be stored in a pinch.
I did all of these things, but after cooling my pie still wept. What am I doing wrong?
There could be a few reasons. The sugar may not have completely dissolved into the egg. Try to mix sugar and eggs at a slower speed and make sure it feels smooth and not grainy. You want to use the least amount of mixing motion to ensure the bubbles in the eggs do not shrink. Add meringue when the filling is hot to form a stronger bond and seal, and make sure you spread over the entirety of the filling! You could try adding something acidic to ensure bubbles are completely formed. Lemon meringue has a relativity short lived storage life; it will only last about 2 – 3 days baking, and weeping is expected after this.
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If you want to give your meringue a slight tint of color, light a cooking torch and gently pass it over the top of the meringue. This will give your pie a professional look.
Never touch the meringue with your fingers, as the heat from your hands can cause the sugar in the mixture to dissolve, which can lead to weeping.
If your meringue does get crushed or weeps slightly when you store the pie, you can still eat and enjoy it!
Things You’ll Need
- Cooling rack
- Plastic wrap
- Spoon or spatula
About This Article
Storing your lemon meringue pie correctly will keep it fresh for up to 3 days. If you’ve baked your own pie, leave it to cool on a rack for 1 hour, then place it in the fridge uncovered for 3 to 6 hours before serving. To store it for later, insert 3 toothpicks in the top of the pie in a triangle formation and cover it with plastic wrap. That way, you’ll protect the meringue and keep a little air in the pie, which keeps the eggs and water from running. You can keep your pie in the fridge for up to 3 days, but remember to replace the plastic wrap after 1 or 2 days. For more tips, including how to bake a lemon meringue pie so it lasts longer, read on!
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Extra Information About do you refrigerate lemon meringue pie after baking That You May Find Interested
If the information we provide above is not enough, you may find more below here.
3 Ways to Store Lemon Meringue Pie – wikiHow
How to Store a Lemon Meringue Pie (For Both Short and Long …
How to Store Meringue and Cream Pies for Fluffy Results
How to Store a Lemon Meringue Pie – LEAFtv
How Long Does Lemon Meringue Pie Last (Freshly Baked)?
Do You Refrigerate Lemon Meringue Pie After Baking?
Do you refrigerate lemon meringue pie after … – Daily Delish
Do you need to refrigerate lemon meringue pie?
Frequently Asked Questions About do you refrigerate lemon meringue pie after baking
If you have questions that need to be answered about the topic do you refrigerate lemon meringue pie after baking, then this section may help you solve it.
How should baked lemon meringue pie be stored?
b>Insert wooden toothpicks into meringue halfway between the center and edge of the pie./b> b>Refrigerate for up to 2 days./b> Whipped cream-topped pies should be kept in the refrigerator for up to two days.
How long is the shelf life of lemon meringue pie?
Bacteria grow quickly at temperatures between 40 °F and 140 °F; lemon meringue pie should be thrown out if left out for more than b>2 hours/b> at room temperature.
Can you eat lemon meringue pie the next day?
It’s best to eat the Lemon Meringue Pie the same day it’s assembled because the meringue and/or lemon filling will start to weep after a few days in the fridge.
How long should lemon meringue pie cool before storing in the fridge?
The pie should be placed on a rack to cool for an hour without being touched, as doing so could cause the eggs to release moisture.
Should you store baked meringue in the fridge?
Desserts with baked merengue toppings should be refrigerated. For example, a lemon meringue pie’s meringue should be kept in the refrigerator, lightly covered with plastic wrap.
How can lemon meringue pie be kept from perspiring?
Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn’t start breaking down and leaking during chilling. Stir the thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out).
Should lemon meringue pie be served warm or cold?
This lovely dessert can be enjoyed warm or cold, but if you’re serving it warm, let it cool down a little bit first to prevent mouth burn for your guests!
How can I avoid having a soggy pie crust?
Before filling and baking in the oven, add a layer of dried breadcrumbs, crushed cornflakes, or other types of cereal to the bottom crust to stop the filling from making the crust soggy.
A perforated crust is essential for a level, leak-proof crust; however, poking the bottom isn’t necessary if the recipe you’re working with has a particularly liquidy filling. Poking holes allows steam to escape. Air bubbles can also lead to cracks, and cracks invariably lead to leaks.
How can lemon meringue pie be prevented from becoming soggy?
After a few hours, the pie will need to be refrigerated; however, if the meringue is cooked before being added to the pie, it will be more stable and less likely to weep. Meringue weeps more quickly when refrigerated, so let the pie stand at room temperature in a draft-free spot before serving.
Why is butter placed under pie crusts?
Pie crust always starts with cold butter to ensure that the final crust is incredibly flaky.
Should I use butter or eggs to brush the pie crust?
The type of wash you use will determine how polished the baked pie will look (it also acts as the ideal glue for holding sugar that is sprinkled on the crust). Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed on to the dough just before baking.
The reason why homemade lemon meringue pies become watery.
If you overwork the lemon meringue filling, the cornstarch’s thickening properties are weakened, and you’ll be left with a runny mess. To avoid this, you’ll cook the filling in two intervals.
Are meringue tears prevented by cream of tartar?
A small amount of cream of tartar or cornstarch is called for in some recipes to stabilize the meringue and stop it from deflating.