Anyone have tips for a no-weep meringue on a lemon meringue pie? I've done ok by making an italian meringue, adding a little gelatin to it, and spreading it on top of boiling hot filling. However, that was a bit of a pain and I'm wondering if there was a better way. Other techniques I've heard of are adding some cornstach gel to the meringue, and dissolving the sugar into the egg whites over a double boiler before beating them. Any suggestions?
Basically, I want a meringue that will last at least a day in the fridge. Thanks.