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Lemon Blossom Pie

Lemon Blossom Pie


Lemon Blossom Pie

  • 1 cup C&H® Baker's Sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water, boiling
  • 3 eggs, separated
  • 2 teaspoons lemon rind, finely grated
  • 1/3 cup lemon juice, freshly squeezed (2-3 lemons)
  • 2 tablespoons butter or margarine
  • Prepared pie crust, 9-inch baked
  • Meringue (recipe follows)


  • 3 egg whites (from separated eggs above)
  • 1 pinch cream of tartar1/2 cup C&H® Baker's Sugar


  1. Preheat oven to 350°F.
  2. In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in water and cook, stirring constantly, 2-3 minutes until mixture is clear and thickened. Remove from heat.
  3. Combine egg yolks, rind and juice; stir into hot mixture. Cook, stirring constantly 3 minutes longer. Remove from heat and stir in butter. Cool.
  4. Pour into prepared crust. Swirl Meringue over pie, sealing to crust. Bake 12-14 minutes until golden.


  1. In large glass or metal bowl, beat egg whites with cream of tartar until foamy. Gradually beat in sugar until stiff and glossy peaks form. Swirl over pie before baking.

Quick Tip: For Lime Blossom Pie, substitute lime rind and juice for lemon.

YIELDS 6 servings.

Used with permission from C&H Sugar.

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