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Lemon Blossom Pie With Tall N Tender Meringu

Lemon Blossom Pie With Tall N Tender Meringu recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 450.8
Dietary: Vegetarian
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
  • 1 cup C and H Granulated Sugar
  • 4 tablespoon Cornstarch
  • 1/4 teaspoon Salt
  • 3 Eggs; separated
  • 1/3 cup Lemon juice
  • 2 teaspoon Grated lemon peel
  • 1 1/2 cup Water
  • 2 tablespoon Butter or margarine
  • 1 9-inch pastry shell
  • 1/2 cup C and H Granulated Sugar (for meringue)
  • 1/8 teaspoon Salt (for meringue)
Directions
  1. 1
  2. 2
    In a medium saucepan, combine 1 cup granulated sugar, 4 tablespoons cornstarch, and 1/4 teaspoon salt. Whisk well to blend dry ingredients.
  3. 3
    Add 3 egg yolks, 1/3 cup lemon juice, 2 teaspoons grated lemon peel, and 1 1/2 cups water to the saucepan.
  4. 4
    Beat with a wire whisk until the mixture is smooth and free of lumps.
  5. 5
    Place the saucepan over medium heat. Bring to a boil, stirring briskly and constantly until the mixture becomes clear and thickens significantly.
  6. 6
    Remove the saucepan from heat. Immediately stir in 2 tablespoons butter or margarine until fully melted and incorporated.
  7. 7
    Let the lemon filling cool for 5 minutes, then pour it into the cooled pastry shell.
  8. 8
    In a clean mixing bowl, beat 3 egg whites with 1/8 teaspoon salt until foamy throughout.
  9. 9
    Gradually add 1/2 cup granulated sugar to the egg whites while beating continuously.
  10. 10
    Continue beating until the meringue forms stiff peaks and holds its shape when the beaters are lifted.
  11. 11
    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.
  12. 12
    Bake in the preheated oven for 10 to 12 minutes, or until the meringue is nicely browned.
  13. 13
    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 375°F for 10-12 minutes before using, or use a high-quality store-bought 9-inch pie shell.

Keywords: lemon pie, meringue, citrus dessert, lemon curd, pastry shell, egg whites, baking, homemade pie, sweet tart, classic dessert, lemon blossom, pie filling, stiff peaks, golden meringue, cornstarch thickener, summer dessert, holiday treat, flaky crust, zesty lemon, dessert recipe
Read it online: https://www.chefs-mate.com/recipe/lemon-blossom-pie-with-tall-n-tender-meringu/