Here are simple, reliable steps to make an easy lemon meringue pie, plus a quick shortcut version if you’re short on time. Direct answer

• Bake a crisp pie crust, whip a bright lemon filling, and top with fluffy, lightly browned meringue. The key is keeping the meringue from shrinking or weeping and ensuring the lemon filling is smooth and glossy.

Easy version (no-fuss approach)

• Crust: Use a store-bought refrigerated pie crust for speed, or bake a chilled pie crust following the package directions until golden. Let it cool completely before filling.
• Filling: In a medium saucepan, whisk together 1 cup sugar, 1/3 cup cornstarch, 1/8 teaspoon salt, and 1 1/2 cups water. Bring to a boil over medium heat, whisking constantly until thickened. Remove from heat and whisk in 1/2 cup fresh lemon juice and 2 teaspoons lemon zest, then whisk in 3 large egg yolks (keep the yolks separate from the whites). Return to medium heat and cook a minute more until very thick. Remove from heat and whisk in 2 tablespoons butter until glossy. Let cool a few minutes before pouring into the crust.
• Meringue: Beat 3–4 egg whites with 1/4 teaspoon cream of tartar and 1/4 cup sugar on high speed until stiff, glossy peaks form. Spread the meringue all the way to the edge of the filling to seal it and prevent shrinking.
• Bake: Bake at 350°F (175°C) for about 10–12 minutes, or until the meringue is lightly golden. Cool on a rack, then refrigerate for at least 2 hours before serving to set the filling.

Shortcut version (fewer steps)

• Use a ready-made lemon curd or filling that’s already thickened, and pour into a baked shell.
• Top with prepared meringue (store-bought or from a mix) and bake until lightly golden. Chill before serving.

Tips for best results

• Edge sealing: Ensure the meringue touches the crust all around the edge to prevent shrinking.
• Smoothing: If the lemon filling has lumps, strain it before pouring for a super-smooth pie.
• Texture balance: For a lighter filling, slightly reduce cornstarch; for a firmer set, add a touch more cornstarch.
• Safety: If you’re worried about raw egg, temper yolks by whisking a small amount of hot filling into the yolks before returning them to the pot, then cook until thickened.

Want a tailored version? Tell me if you prefer: all from-scratch, a fully no- bake style, gluten-free crust, dairy-free filling, or a mini-no-oven version.