“Homemade Lemon Meringue Pie – A Zesty, Sweet Classic with a Fluffy Meringue Topping!”

Serve chilled for the best flavor and texture. It’s ideal to refrigerate the pie after cooling to allow the filling to fully set.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The meringue may soften slightly, but the flavors will remain delicious.
Variants:

Coconut Lemon Meringue Pie: Add toasted coconut to the meringue for a tropical twist.
Lime Meringue Pie: Swap the lemon juice and zest for fresh lime juice and zest for a zesty lime version of this classic pie.
Graham Cracker Crust: If you prefer a different type of crust, substitute the traditional pie crust with a graham cracker crust for added sweetness and crunch.
FAQ:

Can I use store-bought pie crust?
Yes, you can use a pre-made pie crust if you’re short on time, but homemade crust adds a nice flaky texture and flavor.

Can I make the meringue ahead of time?
Meringue is best made fresh, but you can store the whipped egg whites in the fridge for a few hours before baking if necessary.

Why is my meringue shrinking or weeping?
To prevent shrinking, be sure to spread the meringue all the way to the edges of the pie crust to create a seal. Also, make sure the filling is fully cooled before adding the meringue.

Homemade Lemon Meringue Pie brings together the perfect combination of tart lemon filling, a flaky crust, and a sweet, fluffy meringue topping. It’s a dessert that’s sure to brighten any meal and become a family favorite!