The light and airy texture of chiffon pie evokes feelings of home comfort, especially when combined with the vibrant zestiness of lemon. Lemon chiffon pie has been a formal dinner table staple for years, offering a delightful balance of airy texture and tangy flavor. Whether served at Sunday dinners, family gatherings, or as a sweet pick-me-up on a regular day, this pie is an excellent choice for those looking for a light but filling dessert. A dollop of fresh whipped cream and a sprinkling of lemon zest are the ideal finishing touches, taking this classic dessert to new heights. So, let’s get started on the recipe and learn how to make this delicious Lemon Chiffon Pie that will brighten any occasion! 🍋🥧✨
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
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup finely ground sugar
Instructions:
1. Prepare the Lemon Filling:
- In a medium saucepan, mix together 1 cup of sugar, cornstarch, and salt.
- Gradually add water while stirring continuously until well combined.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Once boiling, remove from heat.
2. Incorporate Egg Yolks:
- Gradually whisk half of the hot mixture into the beaten egg yolks, one-third at a time.
- Return the egg yolk mixture to the saucepan, stirring constantly.
- Bring the mixture back to a low boil and simmer for 1 minute, stirring constantly.
- Remove from heat and stir in butter, lemon zest, and lemon juice until smooth. Set aside to cool slightly.
3. Preheat and Prepare:
- Preheat the oven to 325°F (163°C).
- Place the prepared pie crust in a pie dish and set aside.
4. Beat Egg Whites:
- In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add finely ground sugar, 1/2 cup at a time, and continue beating until stiff peaks form.
5. Fold Egg Whites:
- Gently fold the beaten egg whites into the lemon filling until well combined and no streaks remain.
- Spoon the lemon filling into the prepared pie crust, spreading it evenly.
6. Bake the Pie:
- Bake in the preheated oven for 25-30 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 oven with the door ajar for about 1 hour.
7. Chill and Serve:
- Once cooled, transfer the pie to a wire rack and refrigerate for at least 4 hours, or until chilled and set.
- Slice and serve chilled, garnished with whipped cream and additional lemon zest if desired.
Adaptations & Tips:
- For a twist, try using lime or orange juice and zest instead of lemon for a different flavor profile.
- Use gluten-free pie crust and cornstarch to make the pie gluten-free.
- Top with white chocolate curls or crushed lemon-drop candies for a decadent touch.
- Ensure mixing bowl and tools are dry before beating egg whites to achieve maximum volume.
- Enjoy the process of baking this pie as much as you’ll enjoy savoring it. Each bite reflects the care and attention put into its creation!
Enjoy the airy texture and zesty flavor of this delightful Lemon Chiffon Pie, and let it add a touch of sunshine to your dessert table! 🍋🥧✨