I’ve made this pie for over 40 years now and it’s still our fave.
Lemon chiffon pie is a classic treat that blends the bright tang of fresh lemons with the soft, cloudlike texture of chiffon. It’s a delightful dessert any time of year—cool and refreshing in the summer, yet uplifting during colder months. Below is a wonderful lemon chiffon pie recipe that will wow both family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| Cornstarch | 1/4 cup |
| Salt | 1/4 tsp |
| Water | 1 1/2 cups |
| Large egg yolks | 4 |
| Fresh lemon juice | 3/4 cup (about 3–4 lemons) |
| Grated lemon zest | 1 tbsp |
| Unsalted butter | 2 tbsp |
| Baked 9-inch pie crust | 1 (homemade or store-bought) |
| Egg whites | 4 |
| Cream of tartar | 1/4 tsp |
| Granulated sugar (for meringue) | 1/2 cup |
Instructions
1. Make the Lemon Filling
- Whisk together 1 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a medium saucepan.
- Gradually add 1 1/2 cups water, stirring until smooth.
- Cook over medium heat, stirring constantly, until the mixture begins to boil.
- Let it boil for 1 minute, then remove from the heat.
- Slowly whisk half of this hot mixture into the 4 beaten egg yolks, then pour the yolk mixture back into the saucepan. Continue stirring.
- Return to a gentle boil and cook for another minute, or until thickened.
- Remove from heat and stir in the 3/4 cup lemon juice, 1 tbsp zest, and 2 tbsp butter. Allow the filling to cool until it’s warm, not hot.
2. Make the Meringue
- Preheat your oven to 325°F (163°C).
- In a clean mixing bowl, beat the 4 egg whites with 1/4 tsp cream of tartar until soft peaks form.
- Slowly add the 1/2 cup sugar while beating, continuing until the meringue reaches stiff peaks.
3. Combine and Bake
- Gently fold the meringue into the slightly cooled lemon filling to create a light, airy mixture.
- Pour into the prepared 9-inch baked crust and smooth the top.
- Bake for 25–30 minutes, until the center is set and the surface has a light golden hue.
4. Cool and Chill
- Let the pie cool on a wire rack.
- Once fully cooled, refrigerate for at least 4 hours before slicing and serving.
