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ISO: Cass...Weeping Meringue Pie

Misc.
Please help!! I have always had a problem with my meringue pies weeping. I was so glad when I found your recipe for the Swiss Meringue. Yesterday I made a Lemon Meringue Pie with your Swiss Meringue but I had the same results. I followed it to the letter using my themometer to bring it to 135*. It was edible but soggy, I am ready to give up. Any ideas what went wrong??

Thanks, Karyn
MsgID: 0221239
Shared by: Karyn/IN
Board: All Baking at Recipelink.com
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