Lemon chiffon pie is a classic dessert that combines the tangy freshness of lemons with the light and airy texture of chiffon. It’s a perfect treat for any time of year, whether you’re craving something refreshing in the summer or a bright burst of flavor in the winter. In this article, we’ll explore 10 delicious recipes for lemon chiffon pie that will surely impress your family and friends.

Lemon chiffon pie

Ingredients:

Instructions:

1. Prepare the Lemon Filling:
   • In a medium saucepan, combine 1 cup of granulated sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt.
   • Gradually stir in 1 1/2 cups of water until the mixture is smooth.
   • Cook over medium heat, stirring frequently, until the mixture comes to a boil.
   • Boil for 1 minute, then remove from heat.
   • Gradually whisk about half of the hot mixture into 4 beaten egg yolks, then return the yolk mixture to the saucepan, stirring constantly.
   • Bring back to a gentle boil and cook for an additional minute, or until the mixture has thickened.
   • Remove from heat and stir in 3/4 cup of fresh lemon juice, 1 tablespoon of grated lemon zest, and 2 tablespoons of unsalted butter until well combined. Let the lemon filling cool until it’s just warm.
2. Prepare the Meringue:
   • Preheat your oven to 325°F (163°C).
   • In a large, clean mixing bowl, beat 4 egg whites and 1/4 teaspoon of cream of tartar until soft peaks form.
   • Gradually add 1/2 cup of granulated sugar and continue beating until stiff peaks form.
3. Combine and Bake:
   • Gently fold the beaten egg whites into the cooled lemon filling to lighten it.
   • Pour the mixture into a baked 9-inch pie crust, spreading it evenly.
   • Bake for 25 to 30 minutes, or until the center is set and the top is lightly golden.
4. Cool and Chill:
   • Remove the pie from the oven and let it cool on a wire rack.
   • Once cooled, chill the pie in the refrigerator for at least 4 hours before serving.