Hi Sandy! Lemon meringue pie, or any pie topped with meringue, is a little different since you're not trying to dry it out or bake it. You're merely trying to set it and brown the top. You also don't want it to be in the oven for very long since your crust and filling are already fully baked. Because of this, a high temperature for a few short minutes is preferred for soft meringue pie toppings. However, if you doing a pavlova or individual meringues that you want to be hard and crispy, the lower oven temperature is vital. Cornstarch is of great use here in Vermont during humid summer days. I hope it proves a success to you as well. Happy meringue baking! Annabelle@KAF

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