If you’re looking for a light and refreshing dessert that embodies the zest of summer, this Lemon Chiffon Pie is the perfect choice. With its tangy lemon filling and airy texture, it’s a delightful way to end any meal. This recipe is easy to follow and will have your taste buds dancing with joy. Let’s dive in!
Ingredients
- For the Lemon Filling:
- 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 (about 3-4 lemons)
- 1 tablespoon grated lemon zest
- 2 tablespoons unsalted butter
- For the Meringue:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- Additional:
- 1 baked 9-inch pie crust (either homemade or store-bought)
Directions
Prepare the Lemon Filling:
- Combine Dry Ingredients: In a medium saucepan, mix 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 the Mixture: Cook over medium heat, stirring frequently, until the mixture comes to a boil. Boil for 1 minute, then remove from heat.
- Incorporate Egg Yolks: Gradually whisk about half of the hot mixture into the beaten egg yolks, then return the yolk mixture to the saucepan, stirring constantly.
- Thicken the Filling: Bring the mixture back to a gentle boil and cook for an additional minute, or until the mixture has thickened.
- Add Flavorings: 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.
Prepare the Meringue:
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Beat Egg Whites: 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 sugar and continue beating until stiff peaks form.
- Fold Meringue into Lemon Filling: Gently fold the beaten egg whites into the lemon filling to lighten it. Pour the mixture into the baked pie crust.
Bake and Chill:
- Bake the Pie: Bake for 25 to 30 minutes, or until the center is set and the top is lightly golden. Remove the pie from the oven and let it cool on a wire rack.
- Chill: Chill the pie in the refrigerator for at least 4 hours before serving.
Serving and Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Servings: 8
- Calories: 380 kcal per serving
Conclusion
This Lemon Chiffon Pie is a perfect blend of tart and sweet, making it an irresistible dessert. Whether you’re hosting a dinner party or just want a treat for yourself, this pie will not disappoint. Enjoy every bite of this creamy, airy delight!
Happy baking!
Lemon Chiffon Pie
- Total Time: 4 hours 50 minutes
- Yield: 8 1x
Description
This Lemon Chiffon Pie offers a perfect balance of sweet and tart, encased in a light, fluffy texture that’s simply irresistible. Ideal for those who love a zesty twist to their desserts, it promises to be a refreshing end to any meal.
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 (about 3–4 lemons)
1 tablespoon grated lemon zest
2 tablespoons unsalted butter
1 baked 9-inch pie crust (either homemade or store-bought)
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Instructions
In a medium saucepan, combine 1 cup of sugar, cornstarch, and salt. Gradually stir in the water, blending until 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 the 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 the heat and stir in the lemon juice, zest, and butter until well combined. Let this lemon filling cool until it’s just warm.
Preheat your oven to 325°F (163°C).
In a large, clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar and continue beating until stiff peaks form.
Gently fold the beaten egg whites into the lemon filling to lighten it. Then pour the mixture into the baked pie crust.
Bake for 25 to 30 minutes, or until the center is set and the top is lightly golden.
Remove the pie from the oven and let it cool on a wire rack.
Chill in the refrigerator for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes |
Nutrition
- Calories: 380