I made a lemon meringue pie two nights ago using the recipie from the Betty Crocker website. The meringue turned out great but the lemon pie filling ended up being runny. I served the pie last night and most of the filling stayed in the pie pan. Can anyone tell me what I may have done wrong. I want to make another one of these in a couple of weeks but I want to be sure that the results are better. Thank you for any tips you may have to offer.

Sarah,

The egg yolks are what thicken the lemon filling.  What size eggs did you use?  If I'm not mistaken, most recipes use medium eggs.  I always use large eggs.  Maybe if you used 4 medium egg yolks instead of 3 medium egg yolks, your end result would be better.

DeeMarie