Watery Lemon Meringue Pie. BEST LEMON MERINGUE PIE. And avoid storing the pie in the refrigeratora very humid placemore than a day in advance.
If one or the other is overcooked water beads will. The lemon curd must be thick enough and very importantly fully cooled. Humid or wet weather can cause the sugar in the meringue to absorb extra moisture in the air and turns sticky or form small syrupy beads.
For a lemon filling thats glossy and translucent and firm enough to cut yet melts in your mouth cornstarch is the thickener of choice.
Bake for 12 to 15 minutes or until meringue is. Spread the meringue over cooled pie filling sealing the meringue to the pie crust. Bake for 12 to 15 minutes or until meringue is. Making lemon pie involves three steps -- blind baking the crust making the lemon filling and adding the meringue topping.