Step 3: Optional Meringue Topping
- Preheat the oven to 350°F (175°C) if not already.
- In a clean, dry bowl, beat the egg whites until soft peaks form.
- Gradually add the sugar while continuing to beat until stiff, glossy peaks form.
- Spread the meringue over the lemon filling, making sure it touches the crust all around to prevent shrinking.
- Use a spatula or spoon to create decorative swirls on top.
- Bake for 10–12 minutes, or until the meringue is golden brown.
Step 4: Chill and Serve
- Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
- Slice with a sharp knife dipped in hot water for clean cuts.
- Serve chilled and enjoy the refreshing tang of lemon balanced with a buttery crust and fluffy meringue.
Tips for Success
- Fresh lemons make all the difference; bottled juice doesn’t give the same vibrant flavor.
- Tempering the egg yolks prevents them from scrambling when added to the hot filling.
- Meringue topping is optional but adds a beautiful contrast in texture and flavor.
- For a twist, garnish with lemon slices or a sprinkle of zest for an extra sunny presentation.
The Arizona Sunshine Lemon Pie is more than just a dessert—it’s a little slice of sunshine on your plate. Perfectly balanced, visually stunning, and delightfully tangy, it’s sure to impress family and friends at any gathering.
If you want, I can also make a simpler 30-minute version of this pie that keeps the same flavor but skips baking the crust and meringue. It’s faster but just as bright and tangy.
Do you want me to do that?
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