Fixing a lemon meringue pie is not the simplest of recipes, so you want to make sure to store it properly to keep it from spoiling. The meringue forms soft peaks that stick up, creating a difficult procedure in attempting to cover the pie without mashing the meringue, and it requires refrigeration to ensure against turning rancid. With the right tactics, you can cover and store your lemon meringue pie without worries.
Place the lemon meringue pie on the kitchen counter to cool for one hour after making. Place a large inverted bowl over the pie. Make sure the bowl does not mash down the meringue.
Stick toothpicks around the edges of the pie near the crust. Place a toothpick every 2 to 3 inches. Stick four toothpicks in a circle near the centre of the pie.
Lay cling film loosely over the top of the toothpicks in the pie. Allow the cling film to drape down the sides of the pie pan.
Store the lemon meringue pie in the refrigerator for up to two to three days.