I assume you are talking about a lemon meringue pie, in which case there are three key tricks to keeping it from weeping and prevent the crust from getting soggy.
1. Be sure to par bake the crust enough. When tapped, the crust should feel firm.
2. The lemon curd must be thick enough and‚ very importantly‚ fully cooled.
3. When you top the cooled curd with meringue, make sure the meringue touches the crust all around the outer edge: this acts as a seal and prevents air from getting in between the layers.
Recipe: Lemon Meringue Pie