I’ve been making this pie for over 40 years, and it’s still our favorite!
The light and refreshing Lemon Chiffon Pie embodies the essence of homey comfort. This timeless dessert, with its airy texture and tangy lemon flavor, has been a beloved staple on dinner tables for generations. It’s the perfect option for those craving a sweet treat that’s not overly heavy, perfect for family gatherings, Sunday dinners, or simply to brighten up an ordinary day.
Serving Suggestions:
Add a generous dollop of freshly whipped cream and a sprinkle of lemon zest to your Lemon Chiffon Pie for an extra burst of flavor and a pop of color. While this pie is delightful on its own, it also pairs wonderfully with a strong cup of coffee or a soothing cup of tea. For kids, a slice of this pie with a glass of milk can transform an ordinary afternoon into something special.
Lemon Chiffon Pie Recipe:
Servings: 8
Ingredients:
1 pre-baked 9-inch pie crust
1 envelope unflavored gelatin
1/4 cup cold water
4 large eggs, separated
1 cup granulated sugar
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/2 cup cold water
1 cup heavy whipping cream
2 tablespoons powdered sugar
Additional lemon zest for garnish (optional)
Instructions:
Start by preparing a pre-baked 9-inch pie crust according to your favorite recipe or using a store-bought crust. Set it aside to cool completely.
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it soften for about 5 minutes.
In a heatproof bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, lemon juice, lemon zest, salt, and 1/2 cup of cold water. Place the bowl over a saucepan of simmering water (double boiler) and cook the mixture, whisking constantly, until it thickens and coats the back of a spoon. This will take about 10-12 minutes. Remove the bowl from the heat.
Add the softened gelatin to the hot lemon mixture and stir until the gelatin is completely dissolved. Allow the mixture to cool to room temperature.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
In another clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until stiff peaks form.
Gently fold the whipped cream into the cooled lemon mixture until well combined.
Carefully fold the beaten egg whites into the lemon mixture until no streaks remain.
Pour the lemon chiffon filling into the prepared pie crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours or until set.
Before serving, garnish the pie with additional lemon zest if desired. Slice and enjoy this delightful Lemon Chiffon Pie!
Enjoy the light and refreshing taste of this Lemon Chiffon Pie with your loved ones. Its delicate texture and vibrant flavor are sure to brighten any occasion. Whether it’s a special celebration or just a cozy family dinner, this pie is a delightful treat that will leave everyone asking for more. Happy baking!
