"Easy" methods of making meringues do result in a meringue that is not
stable. Moisture will settle out of it. There are recipes for meringues
that will not do this, but all the ones I've seen are much too fussy and
time consuming to use. The reason that commercially made meringues don't
weep is because they have been stabilized, when done in volume, it probably
isn't that much more work and definitely adds to the shelf life of the
finished product. Check out the joy of cooking for a recipe or two for
stable meringues if the seeping issue is driving you crazy.


Bob


"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
>
>