Tennessee Lemon Pie

By Jessica Segarra

Prep Time:

10m - 20m

Bake/Cook Time:

1h 15m

Yield:

1, 9-inch pie

This vintage light and fluffy Tennessee Lemon Pie recipe originally appeared in our Bag Full of Recipes cookbook published in 1930. With an almost soufflé like texture, it’s unlike any lemon pie you have ever had - but you will be in love at first bite! With simple ingredients and a quick baking time, it’s an easy recipe to whip up even on a busy day.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

3 eggs, separated
Zest of 1 lemon
1/4 cup fresh lemon juice
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup Imperial Sugar Extra Fine Granulated Sugar, divided
1 9-inch Pure Butter Pie Crust, pre-baked

Directions

In a medium-sized bowl, beat egg yolks for 2 minutes. Add lemon zest, lemon juice, salt and 1/2 cup granulated sugar.
Transfer mixture to a double boiler and cook, stirring constantly, until very thick and a thermometer reads at least 182°F, about 10 minutes. Remove from heat, stir in vanilla and let cool for 15 minutes.
Preheat oven to 350°F.
In a large bowl, beat egg whites with a hand mixer or stand mixer, until stiff peaks form. Add remaining 1/2 cup granulated sugar and beat until just combined.
Fold egg whites into the custard, until just combined. Pour into pre-baked pie crust and then bake for 15 minutes, until pie is set. Top will lightly brown.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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