Thanks again Cass. I would like to hear about preparing Swiss meringue. Txs in advance.
Now - M.Callender's lemon filling doesn't weep and it is light and firm. Gladys, I tried clear gelatin in place of flour/cornstarch, in one recipe and wasn't satisfied with the result.
Cass do you have a recipe for the lemon filling that is comparable to Marie Callender's?
And are you saying the weeping is caused by the meringue and not the lemon filling? Or is my pie preparation out of synch? Does it make a difference when the finished pie be put in the fridge - hot or cooled?