How do I prevent the lemon filling and meringue from separating when I cool my lemon meringue pie?

I might be wrong, but should you wait until the lemon filling cools in the pie crust, before you put the meringue on top. Is it the heat of the lemon filling that makes your meringue run?

Ginger Meow... I'm definitely going to try that. It makes sense to me (just never thought of letting the filling cool); sounds like it could make the difference. Thanks!

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