Weep No More A Few Tricks In The Kitchen Can Keep That Meringue From Shedding Unwanted Tears

Q: I have a problem every time I make a lemon meringue pie. After the pie sits for about an hour, it weeps a clear liquid.

I’ve tried everything to prevent this: cooking it longer, using less sugar, using less cream of tartar. Nothing works.

Can you please tell me what I am doing wrong? - Judy Paaren, Johnsburg, Ill.

A: Meringue toppings on pies don’t always hold up for long periods, particularly in humid weather, so plan to add the meringue shortly before serving.

Weeping and shrinking (when the meringue pulls away from the crust) are two common problems, but they are avoidable.

Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated.

If the meringue is cooked before being added to the pie, it will be more stable and less likely to weep. To do this, combine the sugar and egg whites called for in your recipe in a heatproof bowl and set over simmering water. Mix until the egg whites are warm, then remove from heat and add the salt and/ or cream of tartar. Beat into stiff peaks.

Spread the meringue over a pie that is already baked, covering the filling completely and touching the crust all the way around. This will prevent shrinking. If you like golden peaks on your meringue, run the pie under the broiler for one or two minutes. Serve as soon as possible.

Q: My daughter is getting married soon. Because money is very tight, we are thinking about inviting only the immediate family and the wedding party for dinner at a hall. Friends would be invited to join us at a later time for drinks, sweets and coffee.

Is this a good way of cutting the cost, or do you think this is tacky? - Olga Poulsen, Toronto

A: That sounds like a wonderful way to include more people in the celebration.

The important thing is to make sure your friends don’t feel like they’re being excluded from the dinner. And they certainly shouldn’t feel as though they’re interrupting another party. By the time they arrive, you should be finished with dinner, and dessert and coffee should be ready to be served.

Make sure there’s something special for the new arrivals. You can do this without spending a lot of money. For example, save the toasts for when everyone else has arrived; serve petits fours or heart-shaped cookies with the couple’s names or initials iced onto tops; give everyone an inexpensive favor, such as a little bundle of the bride and groom’s favorite candies in a square of lace or tulle bound with a ribbon.

And even if you don’t have a professional photographer there, make sure plenty of pictures are taken so your daughter can include some shots from this gathering in her album if she wishes.

Q: I’d like to be able to paint on terra-cotta pots and planters. What kind of paint or preparation should I use? - Wanda B. Lovejoy, Virginia Beach

A: It’s best to use natural, biodegradable, low-toxic paints. I like to use powdered pigments in earthy tones to achieve a muted, aged look.

To use the pigment, start by mixing it with linseed oil. When the powder dissolves, stir in more oil, making a smooth, paintlike mixture.

Use a cloth or sponge brush to apply the mixture to a clean, dry flowerpot. Let it dry for about 24 hours, then paint again for deeper color, or use a damp cloth to rub off some of the pigment, making the pot look weathered.

The paints aren’t waterproof, but they’ll age naturally and beautifully. For more opaque coverage, use enamels, which are also available in biodegradable formulas. A wide of range of plant and mineral-based paints, powders and oils is available by mail-order from The Natural Choice, (800) 621-2591.

MEMO: Send questions to Martha Stewart, care of The New York Times Syndication Sales Corp., 122 E. 42nd St., New York, NY 10168; mstewart@msl.timeinc.com.