Four secrets to lemon meringue pie success

Anna Olson shares her tried-and-true tips for lemon meringue pie, so you'll never have a runny filling, soggy crust or hollow meringue ever again!

Timing is everything

Adding the lemon juice at the end of cooking the curd filling ensures that it retains its fresh flavour, and also reduces the contact with the cooking cornstarch (its thickening power is reduced in the presence of an acid).

Filling hot, hot, hot!

It is critical that the filling is hot when spread the meringue over. If it cools, the meringue will sweat, creating a liquid layer in between the filling and itself.

Watch the spread

Be sure to spread the meringue so that it joins with the crust. This will also help prevent a moisture layer from forming, and will prevent the meringue from shrinking as it cools.

Don't sweat it

A meringue that sweats or “beads” on top is a sign that the whites have been over whipped, over-baked, or merely a sign of a humid day. When whipping, the whites should hold a medium peak when the beaters are lifted and should still appear glossy. Once baked, the meringue should be a light brown, with still a few white patches visible.