CheCooks wrote:

> 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!!

I have no idea about the liquid. I have made lemon pie filling fro a box and
from scratch and have never had that happen. The meringue pulling away is easy
to deal with. First off all, your recipe probably told you to use two egg
whites, but you likely needed three to get enough to cover the pie. The filling
should be allowed to sit for a while and cool off before adding the meringue
topping. Instead of plopping the whipped egg whites into the middle and
spreading it out to the sides, start off at the edge and spread it to the
middle. This allows the meringue to bind with the outer crust so that it will
not pull away when cooking.