I used a recipe of Martha Stewart's.

4 egg whites
1 cup sugar
pinch cream of tartar
1 tsp. vanilla

I placed the cold egg whites in a stainless mixing bowl and brought to room temp. I used the mixer and beat them till frothy and placed it over simmering water. I then beat the sugar & cream of tartar in gradually. Brought the temp up to 135*. Added the vanilla. The result was a beautiful meringue. I spread it over the hot filling to the edges. Baked it for 15 min at 350*. Cooled on the counter for several hours then transferred it to the fridge. When I was ready to serve it several hours later, there was fluid between the meringue and filling.
That's about it.....maybe this will solve the mystery!

Thanks so much for your time!
Karyn