The BEST Lemon Meringue Pie

Meringue pie is a classic dessert with a light and fluffy meringue topping. Here's a basic guide on how to make it:
Ingredients:
For the pie crust: You can use a store-bought pie crust or make your own with flour, butter, water, and salt.
For the filling: This can vary depending on the type of meringue pie you want. Lemon meringue pie is a popular choice, and requires ingredients like lemon juice, sugar, eggs, and butter.
For the meringue: The key ingredient here is egg whites, along with sugar and sometimes cream of tartar for stabilization.
Instructions:
Prepare the pie crust: Bake the pie crust according to your recipe or package instructions. If you're making your own crust, pre-bake it for a blind bake to prevent a soggy bottom.
Make the filling: Here, you'll follow the recipe for your chosen filling. Lemon meringue pie filling typically involves cooking lemon juice, sugar, eggs, and butter until thickened.
Make the meringue: Separate your egg whites, making sure no yolk gets in. Beat the egg whites with an electric mixer until frothy. Gradually add sugar, continuing to beat until stiff peaks form. You can add a pinch of cream of tartar for added stability.
Assemble the pie: Pour the filling into the baked pie crust. Spoon the meringue over the filling, spreading it to the edges and creating peaks with the back of a spoon.
Bake the meringue: Bake the pie at a low temperature (around 350°F) until the meringue is golden brown. This typically takes around 10-15 minutes.
Tips:
Use room temperature egg whites for the fluffiest meringue.
Make sure your bowl and whisk are clean and free of any grease, as this can prevent the meringue from whipping properly.
Don't overbeat the meringue, as it can become dry and crumbly.
Keep an eye on the meringue while it bakes, as it can burn easily.
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