There’s something undeniably comforting about the airy texture of chiffon pie, particularly when infused with the zesty brightness of lemon
A classic dessert that has graced formal dinners for years, Lemon Chiffon Pie is the epitome of a sweet treat that’s both satisfying and light. Whether it’s a Sunday meal, a family gathering, or just a simple dessert to brighten an average day, this pie is sure to delight with its delicate texture and tangy flavor. Topped with a dollop of fresh whipped cream and a sprinkle of lemon zest, it becomes a sublime indulgence, perfect alongside a cup of coffee or a soothing tea.
Ingredients:
1 1/2 cups water
1/4 cup cornstarch
1/4 teaspoon salt
1 cup granulated sugar
4 large egg yolks, beaten
1 1/2 cups freshly squeezed lemon juice (from about 3-4 lemons)
2 tablespoons unsalted butter
1 tablespoon grated lemon zest
1 (9-inch) pie crust, prepared from scratch or store-bought
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup finely ground sugar
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1 cup granulated sugar
4 large egg yolks, beaten
1 1/2 cups freshly squeezed lemon juice (from about 3-4 lemons)
2 tablespoons unsalted butter
1 tablespoon grated lemon zest
1 (9-inch) pie crust, prepared from scratch or store-bought
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup finely ground sugar
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Instructions:
In a medium saucepan, combine 1 cup of sugar, cornstarch, and salt. Gradually add water while stirring until well combined.
Place the saucepan over medium heat and heat the mixture while stirring continuously until it comes to a boil.. Once boiling, remove from heat.
Gradually whisk about half of the hot mixture into the beaten egg yolks, adding it in thirds. Return the mixture to the saucepan and continue cooking it over medium heat, ensuring to stir it constantly.
Continue cooking until the mixture thickens, then bring it to a low boil and simmer for another minute.
Remove from heat and stir in the butter, lemon zest, and lemon juice until well combined. Allow the lemon filling to cool slightly before using.
Preheat the oven to 325°F (163°C).
In a large, clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the finely ground sugar, beating until stiff peaks form.
Gently fold the beaten egg whites into the lemon filling until well combined. Spoon the filling into the baked pie crust.
Bake in the preheated oven for 25 to 30 minutes, or until the center is set and the top is lightly browned.
Turn off the oven and allow the pie to cool in the pan on a wire rack.
Refrigerate the pie for a minimum of four hours prior to serving.
