JANE:
Good Morning. Jane, The reason why pies weep is due to condensation. When one area is way different in temperature than it's surrounding area It will produce moisture. One effective way is to after cooking the lemon concoction let it sit for a minute. Then pour it in the pre-baked pie shell. Immediately place the meringue on top all the way to the edge of the curd & slightly covering the pie dough. Then quickly place pie in to a pre-heated oven till the top begins to brown, & quickly remove. You see Jane by doing it this way the temperature will equalize the top of the meringue what the temperature is of the curd.,hence no weeping from condensation. Another one of my secret pie tricks is to wash 2 lemons thoroughly. Place 1 lemon in a food proccessor & blast away till it appears like the size of rice. Incorporate that in your curd OR place it in the bottom of the pie plate. Then pour the curd over it. OR, with the 2nd lemon you can slice it very very very thin & place it on the bottom of the pie dough & pour the curd over it.

Jane, I will assume you know how to do the Swiss meringue. If not post back & I will explain how to. It is much superior than the ordinary meringue. I don't believe I am giving away all my tricks to you. You may find this pie just may be superior to Marie Callenders lemon pie.
Good Luck & have a nice day young lady.
~Chef Dunask.