Should filling be hot or room temperature before topping it with meringue?

Question

I don't want my lemon meringue pie to weep and I've seen arguments on both sides. Some say the hot filling helps cook the bottom of the meringue, preventing it from weeping. Others say the meringue traps steam from hot filling and that's what causes the weeping. So I'm unsure when to top my pie.

Anonymous · Accepted Answer

Cool or it won't look right. 
Meringue, yum!!!

ckngbbbls · Answer

This link has lots of information and as you can see, there are many things that can effect the outcome of the meringue.
https://whatscookingamerica.net/Eggs/perfectmeringue.htm

Nana Lamb · Answer

In the BAKERY we let the fillings of the cream and custard pies cool to room temperature before putting the meringue on them!! Ok, you have my 3 cents worth!!

I always cool the pies before putting the meringue on, as did my aunt who made the absolute best meringue topped pies ever!!

Be an Angel · Answer

Cool filling!
I suppose you could put a warm pie in the freezer for a few minutes to make just the upper layer cold enough to skip affecting the meringue.

RoyS · Answer

Gram, Mom, and now, I, have always allowed the pie to cool to room temperature before adding the meringue. Make sure the meringue is sealed to the crust all the way around the pie. Then, place under the broiler for a few minutes to brown the tops of the meringue.

Anonymous · Answer

Put the meringue on the bottom. Problem solved.

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Should filling be hot or room temperature before topping it with meringue?

6 Answers