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

Make a copy of this dish.

The airiness of chiffon pie makes it feel like “home comfort” to me, while the tart flavor of lemon makes it perfect for lifting spirits on gloomy days. For many years, lemon chiffon pie has been a staple on many dinner tables. 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. It’s a dessert that can hold its own, but if you want to go all out, it goes wonderfully with a strong cup of coffee or a mild, comforting tea. And if you serve this pie with some milk, it will be the perfect treat for the kids to enjoy in the afternoon.

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Eight servings of lemon chiffon pie made with 1 cup of granulated sugar, 1/4 cup of cornstarch, 1/4 teaspoon of salt, and 1 1/2 cups of water.

four big, beaten egg yolks

3/4 cup of freshly squeezed lemon juice (citrus zest from three to four lemons)

2-Turbspreads of unsalted butter-One tablespoon of grated lemon zest

– One pie crust, 9 inches in diameter (homemade or store-bought), already cooked.

– Four egg whites

– Cream of tartar, 1/4 teaspoon

1/2 cup of sugar, finely ground

Here are the directions:

1. Mix together the cornstarch, salt, and 1 cup of sugar in a medium saucepan. Add the water little by little while stirring, integrating until combined.

2. Bring the ingredients to a boil over medium heat, stirring often. After one minute of boiling, take it off the heat.

3. Whisk in the beaten egg yolks while slowly adding half of the heated liquid. Return the mixture to the pot and stir continuously.

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Four, return to a low boil and continue cooking for one more minute, or until the sauce becomes thick.

Whisk in the butter, lemon zest, and juice after taking off the heat. 5. This lemon filling needs time to cool down to a warm temperature.

6. Adjust the oven temperature to 325°F (163°C).

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 that, fill the pie shell with the mixture.

9. Put in the oven and bake for 25 to 30 minutes, or until well-set in the middle and slightly brown on top.

10. After taking the pie out of the oven, set it on a wire rack to cool.

Eleven. Let it chill for four hours or more in the fridge before you serve it.

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

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

To make it more decadent, you may top it with crushed lemon-drop candies or white chocolate curls.

– 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.

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– The last piece of advice is to savor the baking of the pie just as much as the finished product. Your baked goods taste better because of the care and attention you put into them.

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