Hi Ryan, we link to our meringue frosting above, which is cooked.

I certainly wouldn’t recommend anyone just pile raw egg whites on top of a pie that’s already been cooked and chilled. Food safety aside, raw merengue would be texturally gross. Merengue needs to be cooked so it gets that marshmallowey fluff to it. Haven’t tried this, but I would assume you’d put the merengue on while the pie was still warm and then return to the oven to set the whites properly. Kind of like the lemon merengue pie recipe on this site.

Hi Jean, For the meringue topping linked above you can spread or pipe it onto your baked and cooled pie and then if you wish you can toast it lightly with a kitchen torch. Hope it’s a hit!

Hi Courtney, that should work just fine, still following the bake times here. Enjoy!

Hi Dana, a 10-inch pan should work in a pinch. The filling layer will be a bit thinner, or you can try scaling it up a bit. Let us know how it turns out for you!