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! I have also tried to add the meringue to the lemon filling when it was hot and when it was cold. I have also tried to refrigerate the pie and just leave it on the counter. Still, a puddle! Does anyone have any ideas why I am getting a puddle on the bottom of my pie?