Lemon Chiffon Pie Recipe

 


Ingredients:


1 cup granulated sugar


1/4 cup cornstarch


1/4 teaspoon salt


1 1/2 cups water


4 large egg yolks, beaten


3/4 cup fresh lemon juice (from 3-4 lemons)


1 tablespoon grated lemon zest


2 tablespoons unsalted butter


1 baked 9-inch pie crust


4 egg whites


1/4 teaspoon cream of tartar


1/2 cup granulated sugar


Directions:


In a saucepan, combine 1 cup sugar, cornstarch, and salt. Gradually stir in water.


Cook over medium heat, stirring until boiling. Boil for 1 minute, then remove from heat.


Whisk half of the hot mixture into the beaten egg yolks, then return to the saucepan, stirring constantly. Cook until thickened.


Stir in lemon juice, zest, and butter. Cool until warm.


Preheat oven to 325°F (163°C).


Beat egg whites and cream of tartar to soft peaks. Gradually add 1/2 cup sugar, beating to stiff peaks.


Gently fold egg whites into lemon filling. Pour into the pie crust.


Bake for 25-30 minutes until set. Cool on a wire rack.


Chill for at least 4 hours before serving.


Variations & Tips:


Experiment with lime or orange in place of lemon for a different flavor.

Opt for a gluten-free pie crust to create a gluten-free version.


Add a touch of luxury by garnishing with white chocolate curls or crushed lemon-drop candies.

A Slice of Love and Tradition


Crafting a Lemon Chiffon Pie is not just about the end result; it's a process filled with love and tradition. 


Pour your affection into baking this delightful pie, and relish sharing it with family and friends. Beyond being a dessert, it's a slice of tradition and comfort guaranteed to bring smiles and warmth to your table.