Thanks Elaine! If I remember correctly, the eggs were not at room temp.
You know what my husband suggested we do, and it worked!? Cut out a piece
of the pie, then tip one side up so that the liquid ran to the cut side. I
then scooped it out with a large spoon and it didn't return. By the way, I
know what you mean about the whites seeming stiff until I went to put them
on the pie. All in all, my husband was pleased. So I think I'll try again
sometime soon!

Che


"Elaine Parrish" > wrote in message
...
>
>
> On Fri, 10 Jun 2005, it was written:
>
> > "CheCooks" > wrote in
> > :
> >
> > > 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
> >
>
>
> Hey Che,
>
> The liquid and the shrinking are from the meringue "melting". The liquid
> is sugar. If you leave the pie in the frige for a couple of days the
> meringue will continue to "melt" away until it is just a dab in the
> center. [and how would I know this???? sheesh! been there, done that; got
> the naked pie memories to prove it! <g>]
>
> Why? I'm not really sure. I think it may be too much sugar in the egg
> whites or it could be adding the sugar a tad too soon.
>
> I've made lots of pies, but this "condition" is one I have only
> experienced in the past few years. Like everything else anymore, I don't
> do it often enough to keep in practice. There's an art to this cooking
> stuff!
>
> What I noticed the last few times I have had this happen is that my egg
> whites are not as stiff as I had expected them to be at the time I put
> them on the pie. They peaked, but they were kind of creamy. They just
> didn't "feel" right. I did add the cream of tartar.
>
> Do you remember if your whites were at room temp? I didn't pay attention
> to that, but mine might have been a bit too cold.
>
> Next time I'm going to pay more attention.
>
> Elaine, too
>