Tennessee Lemon Pie
- 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.