"CheCooks" > wrote in message
. ..
>I made a lemon meringue pie for the first time last night. This morning,
>as
> I pulled it out of the fridge, there was a liquid around the edges and the
> meringue seemed to have pulled away from the edges of the pie. Any idea
> what caused this? I cut a piece for my husband anyway, and other than the
> clear liquid (it had a solid layer of lemon and the meringue seemed just
> right) seeping out of it, he said it had great flavor. He also said he has
> seen this in a few other lemon meringues. We tipped the pie plate up just
> a
> tad and I spooned the liquid out. Any help would be great as this has
> really frustrated me. Thanks!!
>
> Che
>
>

It's important to make sure the filling is *hot* when you spread the
meringue over it. Make sure the meringue is sealed to the crust - no gaps
anywhere. This will help the meringue to hold onto the crust without
shrinking.

For everything you ever wanted to know about meringues, here's an
informative web site: http://www.baking911.com/howto/meringues.htm

Hope this helps!

Karen