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Hi Greggu, further to my last Anthony Worral-Thompson had an answer to your problem, but I can't remember exactly what it was - you might be able to find it in his recipes.
Karen

Cheers Karen, I thought that was what had happened (the meringue leeched the sugar syrup) but not sure why. The curd had been left for a while and was not any warmer than room temperature when I put the meringue on it. I was thinking, "did I over work the meringue, not enough work, too much water in the syrup", although it was pretty accurate to the recipe. As I said before, everything else was good about it so, for the future, I would like to eliminate the same thing happening next time. x

Hi Greggu, did you put the meringue mixture onto warm filling?? if so it might be that some of the sugar from the meringue 'bled' onto the filling. Try letting the lemon mix cool right down first, some chefs brown the meringue with a blowtorch and don't dry it off in the oven.
Karen

Ok, whilst on this subject, anyone know where the large amount of liquid came from between the lemon curd and meringue topping during the cooking process? A bit gutted really as it seemed everything was going perfectly up until then. I drained the liquid away and it was fine to eat. Meringue was superb, lemon curd good and tasty. Pastry (sweet) was fine. It was a Gary Rhodes recipe.

If you don't want to use cornflour you can make a lemon curd to fill the pastry case. It is, however very rich (and fattening) !

I didn't have any and I wasn't sure if the shop sold it as it is only a little shop.

But it did so the Pie went well.

Only arrowroot I should think. Why though, what is the problem with cornflour?