Golden Lemon Meringue Pie Recipe

Golden Lemon Meringue Pie Recipe – Creamy, Tangy, and Irresistibly Fluffy!

 Introduction

If you’re a dessert lover searching for something that blends sweet, tangy, and creamy in a single bite — this Lemon Meringue Pie is a masterpiece. With a crunchy biscuit crust, silky lemon custard, and golden toasted meringue on top, every slice feels like a luxurious treat. Not only is it a showstopper in appearance, but the contrast of textures and flavors makes it a favorite at any gathering.

Health Benefits of Key Ingredients:

• Lemon: High in vitamin C, supports the immune system, and aids digestion.
• Eggs: Packed with protein, essential for muscle repair and energy.
• Cornstarch: Helps with digestion and gives the filling a smooth, thick texture.

 Ingredients (Serves 8)

 For the crust:

• 200g crushed digestive biscuits (or graham crackers)
• 100g melted butter

 For the lemon custard filling:

• 4 egg yolks
• 2 tablespoons cornstarch
• 150g sugar
• Juice and zest of 3 lemons
• 400ml milk
• 50g butter

 For the meringue:

• 4 egg whites
• 100g sugar
• A pinch of salt
• A few drops of lemon juice

 Step-by-Step Instructions

1. Prepare the base:

1. Combine the crushed biscuits with melted butter.
2. Press into the bottom of a round pie tin or baking dish.
3. Bake in a preheated oven at 180°C (350°F) for 10 minutes, then set aside to cool.

2. Make the lemon filling:

1. In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
2. Add lemon juice, zest, and milk. Whisk to combine.
3. Place on low heat, stirring continuously until the mixture thickens into a custard-like consistency.
4. Remove from heat, stir in butter until melted and smooth.
5. Pour the filling over the cooled crust and refrigerate for at least 1 hour.

3. Prepare the meringue:

1. In a clean bowl, beat the egg whites with salt until soft peaks form.
2. Gradually add sugar and beat until stiff peaks form and the meringue is glossy.
3. Add a few drops of lemon juice to stabilize it.

4. Assemble and bake:

1. Spread the meringue gently over the chilled lemon filling.
2. Use a spoon to create peaks or swirls for a decorative top.
3. Toast under a broiler for 3–5 minutes or bake at 200°C (392°F) until the top is golden brown. Watch carefully to avoid burning.
4. Chill the pie for at least 4 hours before serving for perfect slices.

Expert Tips:

• Add a touch of vanilla to the custard for extra depth.
• Make sure the filling is cool before adding the meringue to keep it stable.
• The pie stores well in the fridge for up to 3 days. Amish Peanut Butter Cream Pie