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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.