Description
Silky lemon chiffon pie brings zesty sunshine to classic dessert traditions. Delicate graham cracker crust cradles airy, tangy filling that melts on your palate with refreshing citrus elegance.
Ingredients
Scale
main ingredients:
- 1 cup granulated sugar
- 4 large egg yolks
- 4 egg whites
- ¾ cup fresh lemon juice
- 1 baked 9-inch pie crust
thickening agents:
- ¼ cup cornstarch
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
flavor and garnish ingredients:
- 1 ½ cups water
- 1 tablespoon grated lemon zest
- 2 tablespoons unsalted butter
- ½ cup granulated sugar
Instructions
- Prepare the lemon base by whisking of sugar, cornstarch, and salt in a medium saucepan, ensuring a smooth blend with water.
- Heat the mixture over medium temperature, stirring consistently until it reaches a rolling boil. Maintain the boil for 1 minute, then remove from heat source.
- Temper egg yolks by slowly incorporating approximately half of the hot mixture, whisking continuously to prevent curdling.
- Return the egg yolk mixture to the saucepan, stirring constantly and bringing it back to a gentle boil for an additional minute until the consistency thickens noticeably.
- Remove from heat and integrate lemon juice, zest, and butter until thoroughly combined. Allow the lemon filling to cool to a warm temperature.
- Preheat the oven to 325°F (163°C), preparing for the final baking stage.
- In a pristine mixing bowl, whip egg whites and cream of tartar until soft peaks emerge, gradually introducing of sugar while continuing to beat until stiff peaks form.
- Delicately fold the whipped egg whites into the lemon filling, creating a light and airy texture.
- Transfer the combined mixture into the pre-baked pie crust, ensuring an even distribution.
- Bake for 25 to 30 minutes, monitoring until the center sets and the surface develops a subtle golden hue.
- Extract the pie from the oven and position on a wire rack to cool completely.
- Refrigerate for a minimum of 4 hours, allowing the pie to set and develop its optimal flavor profile before serving.
Notes
- Master the art of creating a silky-smooth lemon filling by gradually whisking hot liquid into egg yolks to prevent curdling.
- Achieve perfect meringue-like texture by beating egg whites to stiff peaks, which adds beautiful volume and lightness to the pie.
- Allow sufficient chilling time of at least 4 hours to help the pie set completely and develop its signature creamy consistency.
- Use fresh lemon juice and zest for the most vibrant, bright citrus flavor that makes this chiffon pie truly exceptional.
- Ensure your mixing bowl is completely clean and free from any grease when whipping egg whites to guarantee maximum volume and stability.
- Watch the baking time carefully, as over-baking can cause the delicate filling to become dry and lose its signature airy texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 34 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg