Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up. Why is it that whenever I make a lemon meringue pie, packaged lemon filling, directions followed EXACTLY , and I cut into it, there is always a puddle of liquid on the bottom? I do use 7 egg whites but I put a bit of cornstarch in to help with the beads of moisture on top. That works, but I don't think that is related to my puddle problem!
A classic combination of sharp lemon filling and sweet pillowy meringue, this lemon meringue pie is on our top ten! Shopping list. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved. Add the sugar to the flour and butter.
Mary Berry shows you how to make an easy lemon meringue pie with no soggy bottoms in sight. Shopping list. First make the pastry.