This classic Lemon Blossom Pie features a luscious, silky lemon curd filling that strikes the perfect balance between sweet and tart. The vibrant citrus flavor is complemented by a crisp, buttery pastry shell, creating a satisfying textural contrast. Topped with a generous layer of tall, tender meringue, this dessert offers a light, airy finish that melts in your mouth. It is an elegant yet comforting treat, ideal for summer gatherings, holiday dinners, or any occasion where you want to impress with a homemade classic. The glossy, golden peaks of the meringue add a beautiful visual appeal, making it as stunning to look at as it is delicious to eat.
Lemon Blossom Pie With Tall N Tender Meringue
Description
This classic Lemon Blossom Pie features a luscious, silky lemon curd filling that strikes the perfect balance between sweet and tart. The vibrant citrus flavor is complemented by a crisp, buttery pastry shell, creating a satisfying textural contrast. Topped with a generous layer of tall, tender meringue, this dessert offers a light, airy finish that melts in your mouth. It is an elegant yet comforting treat, ideal for summer gatherings, holiday dinners, or any occasion where you want to impress with a homemade classic. The glossy, golden peaks of the meringue add a beautiful visual appeal, making it as stunning to look at as it is delicious to eat.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
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Gradually whisk in the water until the mixture is smooth and free of lumps.
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Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil.
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Continue to boil and stir for one minute until the mixture thickens into a glossy curd.
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Remove the saucepan from heat.
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In a small bowl, lightly beat the egg yolks.
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Slowly pour about half of the hot lemon mixture into the egg yolks while whisking constantly to temper the eggs.
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Pour the tempered egg mixture back into the saucepan and stir to combine.
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Stir in the butter, lemon zest, and lemon juice until fully incorporated.
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Pour the hot lemon filling into the cooled baked pastry shell.
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In a clean, grease-free bowl, beat the egg whites and a pinch of salt until soft peaks form.
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Gradually add remaining sugar if desired for meringue sweetness, or use the meringue powder if available, continuing to beat until stiff, glossy peaks form.
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Spread the meringue over the warm lemon filling, ensuring it touches the edges of the crust to seal it.
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Create decorative peaks and swirls with a spatula.
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Bake for 10-12 minutes, or until the meringue is golden brown.
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Allow the pie to cool completely before serving to allow the filling to set.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 4.2g22%
- Cholesterol 95mg32%
- Sodium 180mg8%
- Total Carbohydrate 42g15%
- Dietary Fiber 0.5g2%
- Sugars 35g
- Protein 3.5g8%
* 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
Ensure the lemon filling is hot when spreading the meringue on top to prevent weeping (liquid separating from the meringue).
Make sure all utensils and bowls used for the meringue are completely free of grease and egg yolk, as this will prevent the whites from whipping up properly.
For the best flavor, use freshly squeezed lemon juice and zest. Bottled juice lacks the bright aromatic oils found in fresh lemons.
If the meringue browns too quickly, tent the pie loosely with aluminum foil for the remaining baking time.
Store any leftovers in the refrigerator. The meringue may soften slightly upon chilling but will retain its flavor.
