It seems like it's always something with lemon meringue pie. Either the meringue weeps as if it's just watched the saddest movie ever, or you didn't use enough egg yolks in the custard (or the recipe didn't call for enough - I've encountered that), or you didn't cook it long enough over a water bath. Custard for lemon meringue pie needs to be cooked to 165 degrees.
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