Sticky clear liquid in lemon meringue pie making pastry soggy?

It sounds like you're experiencing a common issue with lemon meringue pie – the filling seeping into the pastry, making it soggy. This is usually due to one or a combination of these factors:

1. Pastry Thickness:

* Too thin: A thin pastry crust will be more susceptible to absorbing moisture from the filling.

* Solution: Use a well-tested recipe that calls for a thicker crust, or add a little more flour to your own recipe.

2. Filling Temperature:

* Hot filling: Filling the crust while it's still warm (from baking) or using a very hot filling will lead to more moisture transfer.

* Solution: Let the crust cool completely before filling. Also, make sure the filling is slightly cooled before adding it to the crust.

3. Lemon Juice:

* Too much: Excessive lemon juice in the filling can make it overly watery.

* Solution: Follow your recipe carefully, and consider reducing the amount of lemon juice slightly.

4. Lack of Thickening:

* Insufficient cornstarch: Not enough cornstarch in the filling might not thicken it enough to hold its shape, resulting in excess liquid.

* Solution: Ensure you're using the correct amount of cornstarch for your recipe.

5. Over-baking:

* Overcooked crust: While a well-baked crust is essential for structure, overbaking can make it overly dry and absorbent.

* Solution: Bake the crust until golden brown and just set, but don't let it become too hard.

Here are some extra tips to prevent sogginess:

* Pre-bake the crust: This helps to ensure it's fully cooked and less likely to absorb moisture.

* Blind bake the crust: This involves lining the crust with pie weights or dried beans to prevent it from puffing up while it bakes.

* Add a layer of meringue to the bottom: Before adding the filling, a thin layer of meringue can create a barrier against moisture.

For a soggy pie that's already made:

* If the filling is still runny: Scoop out the filling, thicken it with additional cornstarch, and allow it to cool before returning it to the crust.

* If the crust is soggy: Try scooping out some of the filling to allow the crust to dry out slightly, or use a slotted spoon to drain off excess liquid.

Remember, patience and a few tweaks can make all the difference in achieving a perfect lemon meringue pie!