Meringue? HELP!

[jmarie]

Any tips for a non-weeping version of this pie topping? Please need tips within 30 minutes!

[Leonard]

I make a delicious Lemon Merinque Pie. The recipe is from Nick Malgieri's Book "How To Bake". It is absolutely the best I've ever eaten. He uses a swiss merinnque. The sugar and water is heated and beaten at the same time over hot water, then finished and cooled down in the Kitchenaid. He says to pile on the merinque while the filling is still hot. This he claims keeps the pie from "weeping". He also suggest spreading the merinque to the crust to actually cover the edge of the crust. Try these tips. Hope they help.

[Leonard]

Sorry Guys!

On my previous post, I meant the sugar and egg whites, not water!