Lemon Pudding Pie

This Lemon Pudding Pie is a vibrant and tangy dessert that balances the sharp acidity of fresh lemon juice with the rich sweetness of a buttery curd. The filling is incredibly smooth and creamy, offering a luxurious mouthfeel that sets the stage for the light, airy meringue topping. Made with fresh lemon rind and egg yolks, the flavor is intensely citrusy yet comforting. The meringue peaks add a delicate sweetness and a beautiful golden finish when baked. It is an elegant choice for dinner parties, holiday gatherings, or simply as a sophisticated treat for a weekend afternoon tea.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 987.2

Dietary: Vegetarian

Description

This Lemon Pudding Pie is a vibrant and tangy dessert that balances the sharp acidity of fresh lemon juice with the rich sweetness of a buttery curd. The filling is incredibly smooth and creamy, offering a luxurious mouthfeel that sets the stage for the light, airy meringue topping. Made with fresh lemon rind and egg yolks, the flavor is intensely citrusy yet comforting. The meringue peaks add a delicate sweetness and a beautiful golden finish when baked. It is an elegant choice for dinner parties, holiday gatherings, or simply as a sophisticated treat for a weekend afternoon tea.

Directions

1
Preheat oven to 400°F (200°C).
2
In a large mixing bowl, cream the softened butter until smooth.
3
Add 3/4 cup of the granulated sugar in two additions, beating well for 1 minute after each addition.
4
Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
5
Mix in the freshly squeezed lemon juice, grated lemon rind, flour, and light cream until the mixture is thick and smooth.
6
In a separate clean, deep bowl, beat the egg whites on moderately high speed until frothy.
7
Add the cream of tartar and continue beating until soft peaks form.
8
Gradually add the remaining 1/4 cup of sugar and beat until firm, moist peaks form.
9
Stir a small spoonful of the meringue into the lemon mixture to lighten it, then gently fold in the remaining meringue.
10
Pour the filling into the fully baked pie shell.
11
Bake at 400°F (200°C) for 10 minutes.
12
Reduce oven temperature to 350°F (175°C) and bake for an additional 25 minutes, or until the top is golden, well-risen, and firm to the touch.
13
Transfer to a cooling rack and cool completely.
14
Refrigerate for at least 6 hours before serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 987.2kcal

% Daily Value *
Total Fat 60.1g93%
Saturated Fat 27.9g140%
Cholesterol 908.2mg303%
Sodium 316.2mg14%
Total Carbohydrate 92.0g31%
Dietary Fiber 1.0g4%
Sugars 65.3g
Protein 21.9g44%

* 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, curd, dessert, citrus, baked, tart, sweet, egg, butter, cream, fluffy, tangy, chilled, classic, homemade, pastry, filling, summer

Read it online: https://www.chefs-mate.com/recipe/lemon-pudding-pie-2/