Lemon Meringue Fruit Pie Recipe

Preheat oven to 350°F.

Bake the pre-made pie crust for 10-12 minutes, until lightly golden. Remove from the oven and let it cool.

In a small saucepan, combine the fruit, lemon zest, juice, and 1/2 cup sugar. Cook over medium heat until fruit is soft, about 5 minutes.

In a medium bowl, whisk the egg yolks. Slowly pour the fruit mixture into the yolks while whisking.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 5-7 minutes.

Pour the filling into the pie crust and set aside.

In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add in the 1/4 cup of sugar and continue beating until stiff peaks form.

Spoon the meringue over the filling, spreading it evenly and sealing the edges.

Bake for 10-15 minutes, or until the meringue is golden brown.

Let pie cool before serving.