Irresistible Golden Lemon Meringue Pie Recipe Delight

Indulging in a slice of Golden Lemon Meringue Pie is like a refreshing hug on a sunny day. Imagine the tangy lemon filling, smooth as silk and bursting with citrus goodness, perfectly balanced by a cloud-like meringue that’s lightly toasted to golden perfection. Your taste buds will dance with joy as the sweet and tart flavors unite in every bite.

This delightful dessert has a special place in my heart, reminding me of summer picnics and family gatherings where laughter and love were served alongside each slice. Whether it’s for a birthday celebration or simply to brighten up an ordinary Tuesday, Golden Lemon Meringue Pie promises to elevate any occasion into something extraordinary.

One unforgettable moment was when my cousin’s jaw dropped after tasting this pie for the first time; I think I might have earned my unofficial baking badge that day.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Choose a good quality flour for the crust; it makes all the difference in texture.
• Unsalted Butter: Use cold butter to achieve a flaky crust; it’s essential for that perfect bite.
• Sugar: Regular granulated sugar works best; it helps balance the tartness of the lemons.
• Lemons: Fresh lemons are key for flavor; avoid bottled juice if possible for optimal zing.
• Eggs: You’ll need both yolks and whites; they play vital roles in the custard and meringue.
• Vanilla Extract: A splash enhances all flavors, rounding out the tangy lemon beautifully.
• Cornstarch: Helps thicken your lemon filling, giving it that luscious consistency we all love.
• Salt: Just a pinch balances sweetness and enhances overall flavor without being noticeable.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Golden Lemon Meringue Pie

Preheat your oven to 350°F (175°C) while you prepare your crust. This ensures it’s nice and hot when the pie goes in.

Create the Pie Crust: In a mixing bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough forms.

Next, roll out your dough on a floured surface to fit your pie dish. Gently press it into the dish, trimming excess edges. Poke holes in the bottom with a fork—this prevents bubbling during baking.

Bake the Crust: Place your prepared crust in the preheated oven for about 15-20 minutes until lightly golden. Keep an eye on it; we want golden perfection, not charcoal!

Prepare the Lemon Filling: In a saucepan over medium heat, whisk together sugar, cornstarch, salt, water, and lemon juice until well combined. Cook until thickened and bubbly.

In another bowl, separate egg yolks from whites. Gradually whisk about half of the hot mixture into egg yolks to temper them before adding back into saucepan. Continue stirring until thickened further—this should take about 3-5 minutes.

Add Vanilla and Pour Filling: Remove from heat and stir in vanilla extract along with some zest for extra zing! Pour this luscious filling into your baked pie crust.

Make Meringue: In a clean bowl with beaters ready, whip egg whites until soft peaks form. Gradually add sugar while whipping until stiff peaks form—like clouds on a summer day!

Spread meringue over lemon filling making sure to seal edges to prevent shrinking during baking.

Bake Again: Return pie to oven for an additional 10-15 minutes until meringue is golden brown. Watch closely so it doesn’t get too dark!

Let cool completely before slicing into this masterpiece—trust me; patience is key here!

Enjoy every mouthwatering bite of your Golden Lemon Meringue Pie!

Perfecting the Cooking Process

Start by baking your pie crust first until golden brown. While it cools, prepare the lemon filling. Whisk together eggs, sugar, lemon juice, and zest for a smooth mixture before adding to the crust.

Add Your Touch

Feel free to swap regular lemons for Meyer lemons for a sweeter flavor profile. You can also add a hint of vanilla extract to your filling for an extra depth of flavor.

Storing & Reheating

To store your Golden Lemon Meringue Pie, cover it loosely in the refrigerator to keep it fresh. If you need to reheat, do so gently in a low oven to avoid ruining that delicate meringue.

There was one Thanksgiving when I mistakenly used lime instead of lemon! It was surprisingly delightful, but my family still teases me about “the lime incident.” Now I double-check my ingredients every time!

FAQ

What makes Golden Lemon Meringue Pie unique?

The combination of tart lemon filling and sweet meringue creates a beautifully balanced dessert.

Can I make Golden Lemon Meringue Pie ahead of time?

Yes, you can prepare the filling and meringue separately a day in advance.

How do I prevent my meringue from weeping?

Ensure there’s no grease on your mixing bowl and bake immediately after spreading on pie.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Golden Lemon Meringue Pie

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• Author: Jennifer
• Total Time: 1 hour 5 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Experience the bliss of Golden Lemon Meringue Pie, a delightful dessert that captures the essence of sunny days with its tangy lemon filling and fluffy, toasted meringue. This recipe is perfect for any occasion, transforming everyday moments into sweet celebrations. Easy enough for beginners yet impressive enough for seasoned bakers, this pie promises to be a crowd-pleaser that leaves everyone wanting more.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/2 cup water
• 1/2 cup fresh lemon juice (about 3 lemons)
• 3 large eggs (2 yolks for filling, 1 white for meringue)
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• Pinch of salt
• Additional 1/4 cup granulated sugar (for meringue)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine flour and salt. Cut in cold butter until crumbly. Gradually add ice water until dough forms. Roll out and fit into a pie dish. Poke holes in the bottom.
3. Bake the crust for 15-20 minutes or until lightly golden.
4. Whisk together sugar, cornstarch, salt, water, and lemon juice in a saucepan over medium heat until thickened.
5. In a separate bowl, temper egg yolks by mixing in half of the hot mixture before adding back to the saucepan. Stir until fully thickened.
6. Stir in vanilla extract and pour into baked crust.
7. Beat egg white until soft peaks form; gradually add sugar until stiff peaks form. Spread over lemon filling, sealing edges.
8. Bake again for 10-15 minutes or until meringue is golden brown.
9. Allow cooling completely before slicing.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 330
• Sugar: 25g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg