Karen wrote:
>
> "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
> >
> >
>
> It's important to make sure the filling is *hot* when you spread the
> meringue over it. Make sure the meringue is sealed to the crust - no gaps
> anywhere. This will help the meringue to hold onto the crust without
> shrinking.

I do this religiously. It doesn't help.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?