1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks, beaten
3/4 cup fresh lemon juice (from 3-4 lemons)
1 tablespoon grated lemon zest
2 tablespoons unsalted butter
1 baked 9-inch pie crust
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Directions:
Mix 1 cup sugar, cornstarch, and salt in a saucepan. Gradually stir in water.
Cook over medium heat, stirring, until boiling. Boil for 1 minute, remove from heat.
Whisk half of the hot mixture into the egg yolks, then return to the saucepan, stirring constantly. Cook until thickened.
Stir in lemon juice, zest, and butter. Cool until warm.
Preheat oven to 325°F (163°C).
Beat egg whites and cream of tartar to soft peaks. Gradually add 1/2 cup sugar, beat to stiff peaks.
Fold egg whites into lemon filling. Pour into pie crust.
Bake 25-30 minutes until set. Cool on a wire rack.
Chill for at least 4 hours before serving.
Variations & Tips:
Substitute lemon with lime or orange for a different flavor.
Use a gluten-free pie crust for a gluten-free version.
Garnish with white chocolate curls or crushed lemon-drop candies for extra indulgence.
Ensure all utensils are clean and dry before whipping egg whites.
A Slice of Love and Tradition
Making Lemon Chiffon Pie is as much about the process as it is about the result. Pour your love into baking this delightful pie and enjoy sharing it with family and friends. It’s more than just a dessert; it’s a slice of tradition and comfort that is sure to bring smiles and warmth to your table.
