Why does my lemon meringue pie always turn into a sodden mess?

I have tried two different recipes. The pastry case is perfect and when cooled I add the lemon part, which looks and tastes perfect, which is then refrigerated. I then add the meringue (stiff peaks, sugar added slowly) and the problems start after it is baked for 3 minutes to lightly brown it. It then starts to seep lemon into the pastry and I just end up with a sodden mess. I am so upset. It is for my sisters birthday and has cost quite a lot of money. No funny answers please I am in a right bad mood. All you cooks out there what on earth am I doing wrong?