If you are going to make a lemon pie tomorrow, why do you have filling in it today? I'm confused. Are you asking two separate questions?
If you're talking about just the pie crust - without anything in it, no, it should not be too soggy simply letting it rest over night. Actually, it may get too dry. You can either put it in a plastic bag and then in the freezer, or leave it out with a slightly damp dish towel draped over it. Near the time you want to begin baking, you could remove the towel and test the texture of the crust a few hours before hand. If it seems too soft, let it set an hour or two without the towel. It will air-dry.
"Food is our common ground, a universal experience." - James Beard