I’ve made this pie for over 40 years now and it’s still our fave!

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.

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.