Given the background description of some cooking related query, summarize the question into a title

Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
How do I keep meringue from "weeping"?

The black tea is sold in a crumbled form. I am yet to see a brand, where I live, selling black tea as whole leaves.I want to know why is that so? Does crumbled leaves have effect on taste which whole leaves don't have?This issue is only with the black tea, not with the green tea.What's the deal here?
Why is black tea sold in crumbled form?

I have a recipe for a steamed egg and ginger pudding. It can be eaten hot or cold, and I prefer it cold. The problem is that it starts to separate in the fridge (liquid accumulating where I've scooped pudding out, or sometimes around the edge of the bowl). How do I prevent that?I did look at this discussion, but I can't tell whether it's relevant.Recipe, in case it's relevant2 C water4 oz. ginger root4 oz. Chinese rock sugar4 large eggs, beaten2/3 C milka few drops vegetable oilSet up a stovetop steamer.Slice ginger.Bring water to a boil; boil ginger 2 min. Discard ginger slices.Dissolve rock sugar in boiling water.Remove pot from heat.Add milk to the pot; whisk in eggs and vegetable oil.Pour into bowl or bowls and steam 12 min.

How do I keep a custard from breaking?

