A bright and beautiful lemon meringue pie made perfect for fall with a spiced citrus cookie crust.
For the Spiced Sugar Cookie Crust:
For the Lemon Filling:
For the Mile-High Meringue:
Pie crust and filling can be made up to 2 days ahead. The day you’d like to serve the pie, fill the baked pie crust, allow to rest in the refrigerator for at least two hours. Just before serving make meringue and top and toast the pie.