1. Why does my meringue weep?

Usually it’s from undercooking or not sealing the meringue to the crust. Make sure you spread it onto hot filling and bake it long enough to cook through.

2. Can I make this without a mixer?

Technically, yes but whipping meringue by hand is a workout. A hand mixer or stand mixer saves time (and your arm).

3. What’s the best thickener for lemon filling?

Cornstarch is the classic choice. Just be sure to cook it long enough to remove any chalky texture.

4. Why does my crust shrink?

Overworking the dough, skipping chill time, or not using pie weights during blind baking can cause that. Resting the dough really helps.

5. Do I have to use fresh lemons?

I highly recommend it. Bottled lemon juice works in a pinch, but fresh lemons bring that bright, sharp flavor you can’t fake.

6. Can I use store-bought crust?

Absolutely. If you’re short on time, a good-quality store-bought crust still makes a tasty pie. Just follow the blind baking steps.

Lemon Meringue Pie 7 Steps to the Perfection