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I’ve made this pie for over 40 years now and it’s still our fave!

Lemon Chiffon Pie Recipe

Introduction:

For some reason, the airiness of chiffon pie makes me think of “home comfort,” and the addition of the zesty flavor of lemon makes even the gloomiest day more bearable. Classic desserts like lemon chiffon pie have been served at formal dinners for many years. If you’re craving something sweet but not too heavy, this dish is ideal because of its delicious combination of airy texture and tangy flavor. For Sunday meals, family gatherings, or even as a simple dessert to elevate an average day, this pie is a fantastic choice.

Ingredients:

  • 1 1/2 cups of water
  • 1/4 cup of cornstarch
  • 1/4 teaspoon of salt
  • 1 cup of granulated sugar
  • 4 large egg yolks
  • 1 1/2 cups of freshly squeezed lemon juice (from 3-4 lemons)
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of grated lemon zest
  • 1 (9-inch) pie crust, prepared from scratch or purchased
  • 4 egg whites
  • 1/4 teaspoon of cream of tartar
  • 1/2 cup of finely ground sugar

Instructions:

  1. In a medium pot, mix 1 cup of sugar, cornstarch, and salt. Gradually add water while stirring until combined.
  2. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, remove from heat.
  3. Whisk half of the hot mixture into the beaten egg yolks, adding one third at a time. Return the mixture to the pot and stir continuously.
  4. Once thickened, return to a low boil and simmer for another minute.
  5. Remove from heat and stir in butter, lemon zest, and juice until combined. Allow the lemon filling to cool to a warm temperature before serving.
  6. Preheat the oven to 325°F (163°C).
  7. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in the finely ground sugar until stiff peaks form.
  8. Gently fold the beaten egg whites into the lemon filling. Spoon the filling into the baked pie crust.
  9. Bake for 25-30 minutes until the center is set and the top is lightly browned.
  10. Turn off the oven and cool the pie on a wire rack.
  11. Chill in the fridge for at least four hours before serving.
See also  Homemade pickle de gallo

Adaptations & Hints:

  • For a variation, try using lime or orange juice and zest instead of lemon.
  • Make it gluten-free by using a gluten-free pie crust and ensuring your cornstarch is gluten-free.
  • Add white chocolate curls or crushed lemon-drop candies for a decadent topping.
  • Ensure all utensils are dry before beating egg whites for maximum volume.

FAQs:

  • Can I make this pie ahead of time?
    Yes, you can prepare the pie ahead of time and chill it in the fridge for up to 24 hours before serving.
  • Can I freeze leftovers?
    While it’s best fresh, you can freeze leftover slices of lemon chiffon pie in an airtight container for up to one month. Thaw overnight in the refrigerator before serving.
  • Can I use bottled lemon juice instead of fresh?
    Freshly squeezed lemon juice provides the best flavor, but if you must, you can use bottled lemon juice. Just make sure it’s 100% lemon juice with no added sugar or preservatives. Adjust the amount to taste as bottled juice may vary in intensity.