Use freshly squeezed lemon juice and room temperature egg whites for optimal meringue volume and stability. Blind bake your crust properly until lightly browned and crisp to avoid sogginess. To prevent weeping meringue, ensure it is baked sufficiently and spread over still-warm filling; for flat meringue, use clean bowls and whip egg whites to stiff, glossy peaks. For an extra tart kick, add a pinch more lemon zest to the custard; for a sweeter meringue, incorporate 0.25 teaspoon vanilla extract into the egg whites as they whip. For dietary needs, consider a gluten-free pie crust or a high-quality sugar alternative like erythritol. Organic lemons and pasture-raised eggs can elevate flavor.