Sometimes the filling for Lemon Meringue Pie seems to “weep” or water out a little. Is it easy to prevent?
Weeping or the release of water is usually a sign of slight undercooking. In the early stage of cooking, the water is held rather “loosely” by the corn starch granules, and when the mixture cools, the water simply runs out. It’s simple to stop weeping. Just be sure to bring the corn starch mixture to a full boil over medium heat and, stirring constantly, boil for 1 minute. It might be helpful to set a timer or watch the second hand on the clock for a minute.
