I made a lemon cream pie & it is ';weeping';, how do I stop that?

It hasn't effected the taste, just looks kinda gross.I made a lemon cream pie %26amp; it is ';weeping';, how do I stop that?
I had the same problem and couldnt solve it so I substituted grahm cracker crust for regular and prob solved instead of meringue I use cool whip its the bomb!!I made a lemon cream pie %26amp; it is ';weeping';, how do I stop that?
I could prob. help..if you were more specific about what is ';weeping'; . Did you use a whipped topping, merange?
throw it out %26amp; make a new 1
You scrap the meringue replacing it with whipped cream. This ';effect'; is usually from too


much sugar in the meringue drawing moisture from the air.
give it a tissue. no, i'm totally kidding. i am sorry, but idk.
Weeping is a common problem with meringue pies, but it is avoidable.





* This is caused by over baking the meringue. When egg whites bake too long, they begin to tighten, squeezing out little drops of moisture.





* Meringues will also weep if there's any undissolved sugar. I like to use superfine sugar when making meringue because it dissolves faster than table sugar.





* Over-baking also produces a tough meringue. Meringue needs to be cooked to 160 degrees F but not so long that they are overdone. Lower the oven heat and bake for a shorter time. Bake meringues just until they are light brown and dry to the touch. It can also be caused by under- or over-mixing, or too little sugar was used.





* Also frequently occurs when beaten meringue is spooned onto a cool filling. Be sure to place the meringue on the filling while it is hot. The residual heat carried by the filling cooks the base of the meringue ever so slightly, making it less prone to leaking or shrinking.





The link below gives you ALL the info you ever could want on making a perfect meringue - and more...
If you are trying to serve the pie that is ';weeping'; you can dab it with a paper towel to absorb the water. It does this because the meringue is still a bit undercooked. If you add about a teaspooon of corn starch to the sugar before you beat it into the eggs, you can help this.
add a little bit more cornstarch- to taste to the pie. :)




















Yum-O!
freeze it like ice cream, keep it frozen %26amp; slice and serve as you normally would