Monsur Fromage du Pollet wrote:

> The water is from the meringue. Use whip cream as a topping instead,
> eat the pie faster, make smaller pies. AFAIK the liquid isn't harmful
> just annoying.

I sometimes get little bits of a yellowish liquid from the meringue, but
just a few drops. It is indeed harmless. Personally, I prefer meringue
with lemon pie. With my lactose intolerance, I don't like cream on
anything. Besides. it's lemon meringue. It has to have meringue :-) The
meringue is economical because you use only the yolks in the filling.
It's not much more work to whip up the meringue and spread it on the pie
than it is to whip the cream and spread it. The only difference is the
8-10 minutes cooking, and having something in the oven isn't exactly
work, just time.