I didn't know it made a difference whether the filling was hot or cold. Does that keep the meringue from weeping? I thought that it wept because my filling was hot. I love lemon meringue pie, but it always get that 'watery' substance in the bottom after I cut it. The pie is excellent, but I hate the weeping! I read that putting the meringue 'tight' (all the way to the crust) on the pie would help, but it didn't.