Yield: 8 slices
Tennessee Lemon Pie
This 1930’s vintage recipe for a light Tennessee Lemon Pie has an almost soufflé like texture, unlike any lemon pie you have ever had!
Ingredients
- 3 large eggs, separated
- zest of 1 lemon
- ¼ cup fresh lemon juice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup granulated sugar, divided
- 1 (9-inch) pie crust, pre-baked
Want to save this recipe?
Instructions
- 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. Dust with powdered sugar, before serving, if desired.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Video
Nutrition
Serving: 1 slice, Calories: 127kcal, Carbohydrates: 26g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 70mg, Sodium: 100mg, Potassium: 36mg, Fiber: 0.1g, Sugar: 25g, Vitamin A: 102IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 0.4mg