Originally Posted by AshleyLogan
I was actually watching martha the other day and someone in the audiance actually asked her about this. She says that there is really no way around it, but adding a little extra sugar to the meringue, or even making a cooked meringue can help.
Maybe I am not understanding the problem. Is it the filling or the meringue that was watery? I thought you meant the filling was watery. If it is the meringue, I definitely would not have an answer. I have made it with the shell and filling both hot and put on the meringue. I have made it with a cool shell, let the filling cool, and put on the meringue. I have tried more sugar in the meringue. Tried it with or without cream of tarter. No method is foolproof. I think it is just fate as to whether the meringue "weeps" as my mother always referred to it. Sometimes it will remain real tall, sometimes it falls flat. I made several pies a day and never found a foolproof method.