The tart, light flavor of lemon combined with creamy meringue is a divine combination for lemon fans. The best tasting lemon meringue pie can quickly turn into quite a disappointment with a soggy crust. The lemon filling mixture can easily make a pie crust soggy if not properly prepared. If you’re making a lemon meringue pie, there are a few easy ways to prevent the pie crust from being soggy.
Things You'll Need
Prebake the pie crust shell at least partially before adding the lemon filling. The crust will be firmer, which will help keep the filling from seeping into the pie crust and making it soggy. Bake the pie crust at about 425 degrees until it’s golden brown and dry-looking.
Use a glass pie plate for your lemon meringue pie. A pie baked in a glass plate will absorb heat from the oven faster, which makes the pie bake more quickly, making it firm and preventing it from getting too soggy from the filling.
Place the pie in the bottom half of the oven so that the pie crust is closer to the direct heat of the oven. The faster the pie crust cooks, the less chance there will be of having a soggy crust.
If you are making the pie crust from scratch, reduce the water in the recipe slightly so that the crust will be drier.
References and ResourcesWhat's Cooking America: Egg White Meringue - Meringue Recipe
Land O'Lakes: Pie Crust & Pie Filling FAQ