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 Meringue
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.Directions
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Preheat oven to 350°F (175°C). Ensure the 9-inch pastry shell is baked and completely cooled.
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In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk well to blend dry ingredients.
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Add the egg yolks, lemon juice, grated lemon peel, and water to the saucepan.
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Beat with a wire whisk until the mixture is smooth and free of lumps.
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Place the saucepan over medium heat. Bring to a boil, stirring briskly and constantly until the mixture becomes clear and thickens significantly.
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Remove the saucepan from heat. Immediately stir in the butter or margarine until fully melted and incorporated.
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Let the lemon filling cool for 5 minutes, then pour it into the cooled pastry shell.
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In a clean mixing bowl, beat the egg whites with the salt until foamy throughout.
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Gradually add the remaining granulated sugar to the egg whites while beating continuously.
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Continue beating until the meringue forms stiff peaks and holds its shape when the beaters are lifted.
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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.
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Bake in the preheated oven for 10 to 12 minutes, or until the meringue is nicely browned.
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Remove from oven and allow to cool completely, keeping the pie out of drafts to prevent cracking.
Nutrition Facts
Servings 4 servings
- 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.
