This recipe can be made in a 9-inch pie dish. Keep the pie dough and meringue the same, but double the lemon pie filling.




The key to making pie dough from scratch is to always keep it cold. After every time you roll it out, crimp it, or touch it at all, it need to be chilled again for a few minutes.




I do not recommend freezing the pie dough at any point before going in the oven.




Preheat the oven with a baking sheet in it. Placing the pie on top of the hot baking sheet will help to get that crisp bottom crust!




Spread this recipe out over a couple of days by chilling the pie dough or the lemon filling in the baked pie crust overnight.




Use a kitchen torch to toast the meringue if desired.




Store this pie in the fridge for up to 3 days.