Write an article based on this "Set the uncovered pie on a rack to cool for 1 hour. Place the uncovered pie in the refrigerator for 3-6 hours. Cut the pie with a wet knife after cooling it for at least 3 hours. Avoid storing the pie outside of the refrigerator for more than 2 hours."
When you remove the pie from the oven, set it on a cooling rack to let air circulate above and below the pan. Avoid touching the meringue as it cools, as this can cause the eggs to release moisture. If you don’t have a baking rack, set the pie on a heat-resistant pot holder while it cools to protect your countertops from scorching. After cooling the pie to room temperature, move it to the refrigerator. Lemon meringue pie should always be chilled before serving. Make sure the pie is on a top shelf to prevent other items in the refrigerator from spilling or dripping on the pie. Avoid putting any plastic wrap or foil over the pie if you’re refrigerating it for less than 6 hours. Covering the pie with a wrap can crush the meringue, causing it to release moisture and get runny, which is called “weeping.” Remove the pie from the refrigerator when you’re ready to serve it. To get a clean cut, dip a knife in cool water before cutting the pie to prevent the meringue from sticking to the knife. If it’s a humid day, you may notice that the meringue produces water immediately after you remove it from the refrigerator. This is normal, and you can still cut and serve the pie. Once you’ve served a few slices of the pie, return the remaining pieces to the refrigerator to prevent bacteria growth. Never leave the pie sitting at room temperature for long periods of time. If the pie has been sitting out for longer than 2 hours, it’s best to throw away the remaining pieces to prevent foodborne illness.