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

For some reason, the airiness of chiffon pie makes me think of “home comfort,” and the addition of the zesty flavor of lemon makes even the gloomiest day more bearable. Classic desserts like lemon chiffon pie have been served at formal dinners for many years. If you’re craving something sweet but not too heavy, this dish is ideal because of its delicious combination of airy texture and tangy flavor. For Sunday meals, family gatherings, or even as a simple dessert to elevate an average day, this pie is a fantastic choice.

Personally, I think that a dab of fresh whipped cream and a sprinkling of lemon zest are the perfect finishing touches for a Lemon Chiffon Pie. This dessert is great on its own, but if you want to make a real statement, serve it with a strong cup of coffee or a mild, calming tea. And if you serve this pie with some milk, it will be the perfect treat for the kids to enjoy in the afternoon.


This recipe calls for 1 1/2 cups of water, 1/4 cup of cornstarch, 1/4 teaspoon of salt, and 1 cup of granulated sugar. It yields 8 servings of lemon chiffon pie.

– Four big, beaten egg yolks

one and a half cups of freshly squeezed lemon juice (the juice from three or four lemons)

– 2 tablespoons of unsalted butter – 1 tablespoon of grated lemon zest

A single 9-inch pie crust, either prepared from scratch or purchased from a store

four egg whites

– Cream of tartar, 1/4 teaspoon

– 1/2 cup of sugar, finely ground


1 cup of sugar, cornstarch, and salt should be mixed in a medium pot. Add the water little by little while stirring, integrating until combined.

The second step is to bring the ingredients to a boil while stirring constantly over medium heat. Bring to a boil, then take off the heat.

3. Whisk in half of the heated mixture into the beaten egg yolks, one third at a time. Return the mixture to the saucepan and stir continuously.

5. Take it off the heat and mix in the butter, lemon zest, and juice until everything is incorporated. Delay serving until the lemon filling reaches a warm temperature.

Set the oven temperature to 325°F, which is 163°C. 6.

7. Create soft peaks by beating the egg whites and cream of tartar in a large, clean mixing dish. Beat in the sugar, 1/2 cup at a time, until stiff peaks develop.

8. To make the lemon filling lighter, gently fold in the beaten egg whites. After the pie shell has baked, spoon the filling into it.

9. The center should be set and the top should be somewhat brown, which should take around 25 to 30 minutes in the oven.

10. Turn off the oven and set the pie pan on a wire rack to cool.

11. Allow to chill in the fridge for a minimum of four hours prior to consumption.

Adaptations & Hints: – If you’re serving someone who doesn’t like lemon, try using lime or orange juice and zest instead for a different, equally amazing taste.

Use a gluten-free pie crust and check that your cornstarch is gluten-free to make it gluten-free.

– If you’re looking for a more decadent addition, you may top it with white chocolate curls or crushed lemon-drop candies.

– A Before beating the egg whites, make sure your mixing bowl and all tools are dry. Grease or wetness might stop the egg whites from reaching their maximum volume.

– Lastly, take pleasure in baking this pie just as much as you will in devouring it. Every bite is a reflection of the care and attention you put into your baking.

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