ALL RECIPES

Lemon Chiffon Pie

The Timeless Charm of Lemon Chiffon Pie

After more than four decades of making it, this pie remains a beloved favorite in our household. There's something about the delicate lightness of chiffon pie that evokes feelings of home comfort, while the tangy zest of lemon adds a refreshing brightness to even the gloomiest of days.

Traditionally served at elegant gatherings, lemon chiffon pie strikes the perfect balance between sweetness and tanginess, making it an ideal choice for any occasion. Whether it's a festive Easter celebration, a cozy family gathering, or simply a desire to elevate an ordinary day, this pie never fails to impress.

Recipe Ingredients:

  • 1 1/2 cups water
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 4 large egg whites, beaten
  • 1.5 cups fresh lemon juice (from 3-4 lemons)
  • 2 tablespoons unsalted butter
  • 1 tablespoon grated lemon zest
  • 1 9-inch pie crust (homemade or store-bought)
  • 1/4 teaspoon cream of tartar
  • 1/2 cup finely ground sugar

Lemon Chiffon Pie

Instructions:

  1. In a medium-sized pot, mix 1 cup of sugar, salt, and water. Gradually add water while stirring until well combined.
  2. Stir the mixture continuously over medium-low heat until it comes to a boil. Once boiling, remove from heat.
  3. Gradually whisk half of the hot mixture into the beaten egg whites. Return the mixture to the pot and stir continuously.
  4. Bring the mixture to a low boil and cook for an additional minute.
  5. Remove from heat and add butter, lemon zest, and juice. Stir until fully combined and allow the lemon filling to cool until warm.
  6. Preheat the oven to 325°F (163°C). Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add finely ground sugar and beat until stiff peaks form.
  7. Slowly fold the beaten egg whites into the lemon mixture to lighten it. Pour the filling into the pie crust.
  8. Bake for 25-30 minutes until the center is set and the top is lightly browned. Remove from the oven and cool on a wire rack.
  9. Refrigerate for at least four hours before serving.

Tips and Variations:

  • Experiment with different citrus flavors by using lime or orange juice and zest.
  • Make the pie gluten-free by using a gluten-free pie crust and ensuring the cornstarch is gluten-free.
  • Enhance the pie's presentation by garnishing with white chocolate curls or crushed lemon-drop candies.
  • Ensure peak egg white volume by drying the bowl and beaters thoroughly before whipping.

Enjoy the Process: Lastly, savor the joy of both making and indulging in this delightful pie. Each bite reflects the care and attention poured into its creation, promising a deliciously rewarding experience every time.

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