The freezing and thawing process will cause the egg whites to become rubbery. The lemon meringue filling is thickened with cornstarch. Cornstarch — adding a little bit cornstarch in the meringue stabilizes the meringue preventing it from weeping even on a hot day.
Cover the pie with meringue while the lemon filling is piping hot. To store a meringue-topped pie overnight, insert wooden toothpicks into meringue halfway between the center and edge of the pie; loosely drape clear plastic wrap over the toothpicks. Refrigerate for up to 2 days. Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated.
Freshly baked lemon meringue pie will keep for about 2 to 3 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap. Make sure your filling is very hot when you pour it into the pie shell. Top it immediately with the meringue. The meringue will start cooking as soon as it touches the hot filling. This heat, in addition to the oven heat, will help prevent weeping.
French meringue has a characteristically crisp and light texture. TIP: Meringue is often baked or cooked. Italian and Swiss meringue are cooked while French meringue is baked. The meringue topping tends to weep when the pie is left standing in a humid room for too long. You can avoid weeping by cooking the meringue before it is added to the pie. Refrigeration could also cause even the most stable meringue to weep. You can avoid this by serving the pie immediately or leaving the pie to stand in a draft-free spot before serving.
If a pie is left untouched for a few hours, prep it for refrigeration or freezing. Sometimes meringue weeping is caused by the improper sugar syrup temperature. You have to boil the sugar syrup to a soft ball stage c or F before being added to the egg whites.
The egg whites should be beaten to stiff peaks prior to the addition of the syrup. Both Italian and Swiss meringues can be cooked, while the French meringue can only be baked. In fact, you can leave it at room temperature, and it would still remain fresh or safe for consumption as long as you store it properly. When stored at room temperature, meringues can stay fresh for about 2 weeks. Thus there is no need to refrigerate meringues at all.
In leaving meringue at room temperature, it is very important that the dessert is stored in an airtight container. Doing so can prevent moisture from ruining the soft texture of the meringue. Moisture can make the meringues soggy. It is alright to stack meringues in case you have a small jar for storage. Just make sure there is ample space on the top of the lid to prevent crushing the meringues.
Remember that meringues are quite fragile that a slight impact can crumble their shape. I usually place parchment paper in stacking up meringues. I also place another parchment paper below the lid in order to protect the top portion of the cookies. After closing the lid, store the container in the coolest part of your kitchen. Make sure that the spot is not under direct sunlight. You guessed it right—meringues also freeze well.
In fact, this is the best option if you want to stretch the shelf life of meringue. When frozen, meringues will still be safe for consumption or use for up to three months. Before freezing meringues, make sure that the cookies have cooled down to room temperature first. Then place them in a single layer at the bottom of a freezer-safe container. Leftover or Premade Let the pie cool to room temperature if it's still warm.
Tip Remove the pie from the freezer about 2 hours before you want to serve it. References Delia Online: Freezing Desserts. How to Bake Frozen Fruit Pies. How to Freeze Banana Cream Pie. How to Cook Frozen Apple Pie. Can You Bake a Cheesecake in a 9-by Pan.
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