Originally Posted by Andy M.
When I make a lemon meringue pie, I have the meringue whipped and ready then pour the hot lemon filling into the crust and immediately top it with the meringue. Then right into the oven to cook and brown the meringue.
This makes complete sense, and was something I totally didn't do. Ah well lessons learned.
I was somehow thinking that the meringue and the filling were one entity, when they are rightfully separate, so you can see where there might have been trouble.