Pie-makers! How do you keep a lemon merange (sp?) pie from weeping?

Is it to do with amount of cream of tartar? Or how long we beat the whites?

Pie-makers! How do you keep a lemon merange (sp?) pie from weeping?
There is a recipe on allrecipes.com that I just tried....did not weep.....Meringue II recipe on that site.
Reply:http://www.cooks.com/rec/search?q=no+wee...


try then you decide.....some have to do w/ the way each are made by the maker
Reply:I've always heard the secret is to seal the meringue to the crust. Make sure the entire pie is covered to/over the crust so you can't see the filling anywhere. Then bake. There should be absolutely no gaps in coverage anywhere.
Reply:Here are a few tips:


1. Make sure the eggwhites are room temperature when you make the meringue.


2. Use a glass or metal bowl and make sure it is ABSOLUTELY clean! No residue of grease, oil or anything in it.


3. Don't make meringue when it is humid weather. It just doesn't work as well.


Good luck! Hope this was helpful to you!
Reply:I think it has to do with the temperature .I bake mine @375 till it's a tan color. It weeps some but not as much when I used to bake it @425. Good Luck. p.s. meringue :)
Reply:The best way is to beat it with elctric beaters. You have to add the sugar little by little or your egg whites will collapse and it will be ruined. You beat them until they form stiff peaks.