Lemon Chiffon Pie
User Reviews
4.7
Lemon Chiffon Pie
Description
The Lemon Chiffon Pie starts with a cooked lemon custard base that blends water, lemon juice, sugar, butter, and thickened cornstarch. Egg yolks are carefully tempered with hot custard to prevent curdling then cooked into a smooth, thick filling flavored with lemon zest. Meanwhile, egg whites are beaten with sugar until stiff peaks form, creating a stable meringue for folding.
Combining the meringue with the lemon custard produces a light and fluffy chiffon texture. The filling is poured into a pre-baked pie shell and chilled for at least two hours to set. The chilled pie presents a delicate balance of tart lemon and creamy sweetness with a soft, whipped mouthfeel. Topping with whipped cream complements the bright filling.
Ingredients
- 1 inch pie shell baked
- 1 1/2 cups water
- 1/2 cup lemon juice
- salt dash
- 1 1/2 cups granulated sugar , divided
- 1/2 cup butter
- 5 Tablespoons corn starch with 1/2 cup water
- 3 large egg yolks and whites separated
- lemon from one small lemon, zest
- Whipped Cream for topping, fresh
Instructions
- Add 1 1/2 cups water, lemon juice, salt, 1 cup sugar, and butter to a large saucepan. Bring mixture to a boil.
- While waiting for mixture to boil, stir cornstarch and 1/2 cup of water together in a small bowl. Stir into saucepan and turn heat to low. Cook until thickened.
- Separate the egg yolks and whites into two separate bowls. Beat the egg yolks with a fork.
- Add a large spoonful of the hot mixture from the saucepan, to the egg yolks and stir well. Continue slowly adding a few more spoonfuls, stirring after each addition to temper the eggs.
- Add the tempered egg mixture to the saucepan. Remove from heat and stir in lemon zest. Allow to cool for 10-15 minutes.
- Beat the egg whites with electric beaters. Slowly add 1/2 cup sugar as you go. Beat until stiff peaks form.
- Fold egg whites into the mixture in the saucepan.
- Pour filling into cooled pie shell. Chill in refrigerator for at least 2 hours. I like to place a piece of wax or parchment paper gently over the top of the pie (if you use plastic wrap or tinfoil it will pull some of the topping off when you remove it).
- Top with freshly whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 102mg | 4% |
| Potassium | 30mg | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
