This meringue shell is crisp and dry. The moist filling slowly softens the meringue, making the pie easy to cut and serve the following day.
In our testing, we baked the meringue in both a metal and a glass pie pan. The metal pan produces a drier meringue; the glass pan looks nicer for serving purposes. Meringue will not dry properly when the humidity is high.
Garnish slices of this pie with thin lemon slices set on fresh mint leaves.
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