Lemon Meringue tips?
It is my mother's birthday this weekend, and she has requested a lemon meringue pie for dessert. Neither my grandmother or I, who are making her dinner, have ever made one before. I've been cruising recipes, so I don't so much need a recipe (although if you have a particular favorite, that would be delightful) as I need tips on making sure the meringue is cooked all through without burning, making sure the filling sets, what kind of crusts you like, etc. Thanks for your help, and I promise pictures of the completed product!