— Serve freshly made pie at room temperature, or refrigerate, uncovered. Garnish with lemon peel twists and fresh mint.
— A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.
— Anchor the meringue. Be sure to attach the meringue to the crust all around the edge of the pie. This prevents the meringue from pulling away from the edge during baking.
— Refrigerate any leftover pie promptly.