Lemon Blossom Pie with Tall ‘N’ Tender Meringue

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: Baking, Boiling, Microwave

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

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.

Directions

1
Preheat oven to 350°F (175°C). Ensure the 9-inch pastry shell is baked and completely cooled.
2
In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk well to blend dry ingredients.
3
Add the egg yolks, lemon juice, grated lemon peel, and water to the saucepan.
4
Beat with a wire whisk until the mixture is smooth and free of lumps.
5
Place the saucepan over medium heat. Bring to a boil, stirring briskly and constantly until the mixture becomes clear and thickens significantly.
6
Remove the saucepan from heat. Immediately stir in the butter or margarine until fully melted and incorporated.
7
Let the lemon filling cool for 5 minutes, then pour it into the cooled pastry shell.
8
In a clean mixing bowl, beat the egg whites with the salt until foamy throughout.
9
Gradually add the remaining granulated sugar to the egg whites while beating continuously.
10
Continue beating until the meringue forms stiff peaks and holds its shape when the beaters are lifted.
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
Bake in the preheated oven for 10 to 12 minutes, or until the meringue is nicely browned.
13
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.

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/