"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

See below

Dimitri

TO PREVENT WEEPING:
Make sure that the sugar beaten with the egg whites is completely dissolved. Rub
a little of the mixture between two fingers. The undissolved sugar will feel
grainy. Cook meringues at the lowest oven temperature.

Beat the egg whites until they form soft peaks, then sprinkle the sugar on top
of the egg whites. Allow the egg whites to sit for 5 minutes without stirring.
Beat the egg whites and sugar until stiff peaks form. Spread the meringue over
pies and bake as usual.

Add a teaspoon of cornflour to every 3 eggs. Sticky meringue is often caused by
insufficient cooking, or too rapid cooking. Leave meringue in the oven with the
door ajar while it cools - a cold draught of air will soften the meringue.

Add a dash of vinegar or lemon juice, or a pinch of cream of tartar to the
whites while beating. This will increase the volume and help prevent weeping.

Remember that weeping will happen if you put the still-warm meringue into the
fridge. However, it's usually undissolved sugar grains that cause problem.