This classic Lemon Blossom Pie delivers a perfect balance of tart and sweet flavors with every slice. The filling is a rich, smooth lemon curd made from fresh lemon juice and zest, thickened to a luxurious consistency that coats the spoon. It sits within a buttery, flaky pastry shell, providing a sturdy base for the vibrant citrus punch. The star of the show, however, is the “Tall ‘N’ Tender” meringue topping. Made from whipped egg whites and sugar, it bakes to a golden brown, creating a crisp exterior while remaining soft and pillowy on the inside. This dessert is a showstopper for Sunday dinners, holiday gatherings, or any occasion where you want to impress guests with a homemade treat. It pairs beautifully with black tea or a light coffee, making it an ideal afternoon indulgence.
Lemon Blossom Pie With Tall N Tender Meringu
Description
This classic Lemon Blossom Pie delivers a perfect balance of tart and sweet flavors with every slice. The filling is a rich, smooth lemon curd made from fresh lemon juice and zest, thickened to a luxurious consistency that coats the spoon. It sits within a buttery, flaky pastry shell, providing a sturdy base for the vibrant citrus punch. The star of the show, however, is the "Tall 'N' Tender" meringue topping. Made from whipped egg whites and sugar, it bakes to a golden brown, creating a crisp exterior while remaining soft and pillowy on the inside. This dessert is a showstopper for Sunday dinners, holiday gatherings, or any occasion where you want to impress guests with a homemade treat. It pairs beautifully with black tea or a light coffee, making it an ideal afternoon indulgence.Ingredients
Directions
-
-
In a medium saucepan, combine 1 cup granulated sugar, 4 tablespoons cornstarch, and 1/4 teaspoon salt. Whisk well to blend dry ingredients.
-
Add 3 egg yolks, 1/3 cup lemon juice, 2 teaspoons grated lemon peel, and 1 1/2 cups water to the saucepan.
-
Beat with a wire whisk until the mixture is smooth and free of lumps.
-
Place the saucepan over medium heat. Bring to a boil, stirring briskly and constantly until the mixture becomes clear and thickens significantly.
-
Remove the saucepan from heat. Immediately stir in 2 tablespoons butter or margarine until fully melted and incorporated.
-
Let the lemon filling cool for 5 minutes, then pour it into the cooled pastry shell.
-
In a clean mixing bowl, beat 3 egg whites with 1/8 teaspoon salt until foamy throughout.
-
Gradually add 1/2 cup granulated sugar to the egg whites while beating continuously.
-
Continue beating until the meringue forms stiff peaks and holds its shape when the beaters are lifted.
-
Spread the meringue over the warm lemon filling, creating swoops and swirls. Ensure the meringue touches the edge of the crust all around to seal it.
-
Bake in the preheated oven for 10 to 12 minutes, or until the meringue is nicely browned.
-
Remove from oven and allow to cool completely, keeping the pie out of drafts to prevent cracking.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 450.8kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 1388.1mg58%
- Total Carbohydrate 88.6g30%
- Dietary Fiber 0.4g2%
- Sugars 60.9g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Microwave Alternative: Combine sugar, cornstarch, salt, egg yolks, lemon juice, peel, and water in a deep 2-quart glass mixing bowl. Beat with a whisk until smooth. Microwave on full power for 8 minutes, stirring 3 times during the process. Follow remaining steps as directed for stovetop method.
Meringue Tip: Ensure your mixing bowl and beaters are completely clean and grease-free when whipping egg whites, as any fat can prevent them from reaching stiff peaks.
Storage: Store leftover pie in the refrigerator. Consume within 2-3 days for best texture and flavor.
Crust: If making your own crust, bake it blind at 375ðF for 10-12 minutes before using, or use a high-quality store-bought 9-inch pie shell.
