Here’s a tart and tangy, tiny-enough-for-two pie that’s proof good things still come in small packages! Sent in by Sherie Crane of Wichita, Kansas.
TIP: You can use a refrigerated prepared pie crust, but you won’t use it all for this recipe.
"My father loves lemon meringue pie and always wants one for his birthday," reports Susan Jones of Bradford, Ohio. "I rely on this recipe, which won first place at our county fair. It has a light flaky crust, refreshing lemon filling and soft meringue with pretty golden peaks."