Pie Recipes

Lemon Blossom Pie

Refreshingly tangy — Lemon Blossom Pie is a C&H® Sugar traditional favorite.

Lemon Blossom Pie

Yield: 6 servings



  • 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
  • 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. Heat oven to 350 degrees F.
  2. In amedium 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 to 14 minutes until golden.


  1. In a 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.


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


Recipe and photo used with permission from: C&H Sugar, Inc.

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