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Lemon Blossom Pie

Lemon Blossom Pie

Refreshingly tangy—a C&H® Sugar traditional favorite.

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  • 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


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


  1. Pie: Heat oven to 350 degrees 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.
  3. Remove from heat. Combine egg yolks, rind and juice; stir into hot mixture. Cook, stirring constantly 3 minutes longer.
  4. Remove from heat and stir in butter. Cool.
  5. Pour into prepared crust. Swirl Meringue over pie, sealing to crust.
  6. Bake for 12-14 minutes until golden.
  7. Meringue: 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.

6 servings

Lime Blossom Pie: Substitute lime rind and juice for lemon.

Recipe and photo credit (used with permission): C&H Sugar, Inc.