Lemon chiffon pie is one of those timeless desserts that feels elegant yet comforting. With its sunny lemon flavor, silky-smooth texture, and airy chiffon filling, it’s the perfect treat for any season. Whether you serve it after a summer barbecue or bring it to a winter gathering for a burst of brightness, this pie never fails to impress.
Below is a beautifully detailed recipe for a classic Lemon Chiffon Pie — the version that generations have loved for its perfect balance of sweet, tart, and fluffy.
🍋 Ingredients
You will need:
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks
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 (homemade or store-bought)
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
👩🍳 Instructions
1. Prepare the Lemon Filling
In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Slowly whisk in the water until smooth.
Cook over medium heat, stirring frequently, until the mixture begins to bubble. Let it boil for 1 minute, then remove from the heat.
Beat the egg yolks in a separate bowl. Slowly whisk in half of the hot mixture to temper the eggs, then pour the yolk mixture back into the saucepan.
Return the pot to medium heat and cook for another minute, or until the filling thickens.
Remove from heat and stir in the fresh lemon juice, lemon zest, and butter. Mix until smooth and glossy.
Let the lemon filling cool until it is warm—not hot—to avoid deflating the chiffon mixture.
2. Make the Chiffon Meringue
Preheat your oven to 325°F (163°C).
In a clean, dry mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the sugar, continuing to beat until the meringue becomes thick, shiny, and forms stiff peaks.
3. Fold and Fill
Gently fold the meringue into the cooled lemon filling, combining carefully so the mixture stays light and airy.
Pour the chiffon mixture into the baked pie crust and spread it evenly.
4. Bake the Pie
Bake for 25–30 minutes, or until the top is lightly golden and the center is set but still has a slight wobble.
5. Cool and Chill
Remove the pie from the oven and let it cool completely on a wire rack.
Once cooled, refrigerate for at least 4 hours, or until fully chilled and set.
This extra chilling time ensures the chiffon becomes luscious, airy, and firm enough to slice beautifully.
🍽️ Serve & Enjoy
Lemon chiffon pie is wonderfully refreshing on its own, but you can garnish slices with:
Fresh whipped cream
Lemon twists
Berries
Powdered sugar
Its light texture and bright flavor make it a perfect dessert for holidays, gatherings, or any day you want something sweet but not heavy.
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