weep-proof meringue?

Believe it or not one of the reasons this occurs and it is not your formulas is simply condensation. The white  forms a barrier or seal on top of the filling , even though you room temped for 2 hours, you now put in a cold refrig. This will cause condensation between the warm and cold layer and will really not be a weeping as we know it, but a result of condensation. I like your corn starch procedure, as it acts as a stabilizer to the mix. You may even want to try adding a bit of albumin powder to help hold the whites from weeping.  The irregular browning is common as the lower will never brown even with the upper. Higher peaks will always be darker in color. Using a torch after taking out of oven could rectify this, hit the lower with torch not upper.  Good Luck Experimenting

Not only do es the meringue weep but fillings also throw liquid.

I agree with her idae of hot meringue and hot pie and boiled sugar or italian style meringue

I don't have a lot of experience with meringue.  The first few times I made a lemon or chocolate meringue pie, my meringue looked beautiful but weeped.  I made a chocolate meringue pie last Sunday.  WHen I put the meringue on the pie, it was beautiful but after I put it in the oven, it collapsed.  This was my first time making a meringue pie in this electric oven so I wasn't sure if it was the oven or if it was humid.  It was a sunny day and I didn't even think to check the weather for humidity.  It weeped just sitting on the counter cooling before I put it in the refrigerator.

Humidity is a huge factor here in the subtropic New Orleans climate. Basically I enjoy but brief merengue seasons in the driest times of early spring and late fall so I watch and wait eagerly as otherwise mine are doomed to imperfection. You may experiement with the addition of cream of tartar or cornstarch (published suggestions abound) but I prefer the less is more approach to ideal flavor and mouthfeel and keep strictly to egg whites hence over or under whipping is the single most vital element. Be patient and observe carefully and you will learn to recognize almost instictually when the ideal glossy but not dry texture is achieved. 

Are you creating a product for serving right away? In the end I limit what I do with merengues as asking much more of them in this climate is merely wishful thinking. I enjoy them all the more for this forced rarity. Good luck! 

Years ago I gave up trying to make lemon meringue pie the traditional way -- it always wept no matter what I did. I solved the problem by baking meringue puffs separately and arranging them on a cooled (but not chilled) pie. I like a lot of meringue, so I use six large egg whites, a dash of salt, about 1/4 tsp cream of tartar, and about 1/2 cup sugar (I don't like an overly sweet meringue). For what it's worth, here's my method:  Preheat oven to 375 deg., and grease and flour a large cookie sheet.  Place the egg whites and sugar in a mixing bowl over hot (not boiling) water, and whisk until the sugar dissolves. Add the salt & cream of tartar and beat on high speed with the whisk attachment until stiff peaks form. Form 5 or 6 large puffs of meringue on baking sheet and bake until meringue puffs and browns as you like it. Turn off oven heat and with oven door ajar allow meringue to cool in oven. When the pan and the meringues are cool, carefully remove the puffs with an offset spatula and arrange them on your pie. Place cooled pie in refrigerator to chill for at least 4 hours. This is the DH's favorite pie, and now that I no longer have to deal with weepy meringue and soggy crust, it's mine too.      

Very creative solution helenm, I can't wait to try it!

Use Shirley's recipe for cooked sugar meringue and also use her tip for scattering some dry breadcrumbs on top of the pie filling before adding the meringue. It works great! The breadcrumbs help the meringue adhere to the filling and disappear into both during the baking process. 

Can't remember whether she recommends using salt, but I wouldn't. Salt absorbs moisture from the air and will contribute to weeping. 

I can't believe I'm saying this about one of Shirley's recipes, but the sugar to egg white ratio seems a little low, especially for a boiled sugar meringue. You might want to increase it for a heftier, more stable meringue.

Just ordered bakewise for the nook, what a great book!