Lemon Meringue Pie help...

[Aunt to sweet baby boy]

I have an amazing LMP crust recipe and i like my pie recipe also. The problem that i am having is that after the pie is done and cool I put it into the fridge, and when i take it out there is juice/water under the lemon part of the pie, between the lemon and the crust. I would love to not have this issue, so if anyone has tips i would be very appreciative.

I was thinking about putting in slightly more corn starch to the lemon mixture, but not sure if that would help. I can post the recipe if someone knows more about physics and whatever and if some part of the recipe needs to be altered.

Thanks!!

Ilana, aka Nana to my sweet nephew Avi

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[etaylor75]

My only thought is to not cover it all the way with plastic wrap - it seems to hold the moisture in too much.

Here's a great article...you could compare your recipe to theirs!

http://findarticles.com/p/articles/mi_m1216/is_n5_v198/ai_19554062

Good Luck,
Erin