Bright & Fluffy Lemon Chiffon Pie Recipe for Sunny Days

Summers sparkle with delightful desserts that dance on the palate, and this zesty lemon chiffon pie recipe captures pure sunshine on a plate.

Light and airy textures make this pie an instant crowd-pleaser at any gathering.

Silky smooth filling swirls with bright citrus notes that awaken every taste bud.

The delicate chiffon creates a cloud-like experience that melts effortlessly with each forkful.

Whisper-soft meringue and tangy lemon combine in a dessert that feels like a sweet, refreshing breeze.

Fresh ingredients and simple techniques turn this classic pie into a showstopping treat that will have everyone asking for seconds.

Dive into this delectable recipe and bring a slice of sunshine to your table.

Ingredients List for Lemon Chiffon Pie

• Graham Cracker Crumbs: Provides a crispy, sweet foundation that complements the creamy lemon filling.
• Butter: Helps bind the crust and adds rich, golden flavor when baked.

• Sugar: Balances the tartness of lemon and creates smooth sweetness throughout the pie.
• Cornstarch: Ensures the filling thickens perfectly without becoming lumpy.
• Salt: Enhances overall flavor complexity and balances sweetness.
• Water: Helps create a smooth, consistent base for the filling.
• Egg Yolks: Adds richness, creamy texture, and helps thicken the filling.
• Lemon Juice: Delivers bright, zesty citrus punch and natural acidity.
• Lemon Zest: Intensifies citrus aroma and provides concentrated lemon essence.
• Butter: Adds luxurious smoothness and rounds out the filling's flavor.

• Egg Whites: Creates light, airy texture that makes the pie delightfully fluffy.
• Cream of Tartar: Stabilizes egg whites for perfect, voluminous peaks.
• Sugar: Sweetens and helps create glossy, stable meringue-like topping.

Tools You’ll Need for Lemon Pie Perfection

• Medium saucepan: Essential for cooking the lemon filling smoothly.
• Large mixing bowl: Perfect for beating egg whites to fluffy perfection.
• Whisk: Crucial for blending ingredients and creating smooth textures.
• Measuring cups and spoons: Needed for accurate ingredient measurements.
• Wire rack: Helps cool the pie evenly after baking.
• Pie dish: Holds the delicate chiffon pie during baking and chilling.
• Electric mixer or hand mixer: Helps create stiff egg white peaks with ease.
• Zester or grater: Useful for extracting fresh lemon zest.

Step-by-Step Guide: Making Lemon Chiffon Pie

• Lemon Filling Preparation

Create a smooth base by blending sugar, cornstarch, and salt with water in a saucepan. Heat the mixture until it bubbles, stirring continuously.

• Egg Yolk Integration

Slowly mix hot liquid into beaten egg yolks, then return to the pan. Cook until the mixture thickens and becomes glossy.

• Flavor Enhancement

Stir in fresh lemon juice, zest, and butter. Allow the filling to cool to a warm temperature.

• Meringue Creation

Whip egg whites with cream of tartar until soft and fluffy. Gradually add sugar to form stiff, glossy peaks.

• Pie Assembly

Gently fold meringue into the lemon filling. Pour the light, airy mixture into a pre-baked pie crust.

• Baking Magic

Place the pie in a preheated oven. Bake until the top turns a delicate golden color and the center sets.

• Cooling and Serving

Let the pie rest on a wire rack. Chill in the refrigerator to allow the filling to set completely before serving.

Tips to Brighten & Elevate Your Lemon Chiffon

• Ensure your mixing bowl is completely grease-free and use room-temperature eggs to achieve the most voluminous and stable egg white peaks possible.
• Replace the traditional pie crust with a graham cracker or shortbread crust for added texture and a complementary flavor profile that enhances the light, airy filling.
• Prepare the pie up to two days in advance and store it covered in the refrigerator, allowing the flavors to meld and intensify for an even more delicious dessert experience.
• Top the chilled pie with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream just before serving to add an extra layer of visual appeal and taste sensation.

Serving Lemon Chiffon Pie with a Zesty Touch

• Slice and Savor Elegantly: Cut the chilled pie into neat wedges, using a sharp knife dipped in hot water for clean slices. Serve each piece on a delicate dessert plate.
• Whip Up a Creamy Companion: Top each slice with a dollop of freshly whipped cream, adding a cloud-like softness that complements the pie's zesty lemon flavor.
• Garnish with Citrus Flair: Sprinkle some lemon zest or place a small candied lemon peel on top of each slice to enhance the bright, tangy profile of the chiffon pie.
• Pair with Sweet Sips: Complement the dessert with a light, crisp white wine or a refreshing glass of lemonade to elevate the entire tasting experience.

Lemon Pie Storage & Prep Ahead Notes

• Refrigerate Wisely: Store your lemon chiffon pie in the refrigerator, covering it loosely with plastic wrap or aluminum foil to maintain its delicate texture and prevent drying out.
• Consume Quickly: Enjoy the pie within 3-4 days for the best flavor and freshness, as the meringue-like topping can start to weep or separate over time.
• Freeze with Caution: While possible to freeze, the pie's delicate structure may become slightly compromised, so fresh is always best for optimal taste and presentation.
• Slice and Serve Smartly: Use a clean, sharp knife dipped in hot water and wiped dry between cuts to create clean, beautiful slices that showcase the pie's light and airy texture.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Calories: 210 kcal

Servings: 9

Silky Lemon Chiffon Pie Recipe

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• Total Time: 20 minutes
• Yield: 9 1x

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Description

Silky smooth lemon chiffon pie offers a delightful blend of tangy citrus and cloud-like texture. Creamy filling nestled in a buttery graham cracker crust promises refreshing enjoyment for dessert enthusiasts who crave zesty sweetness.

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Ingredients

Scale 1x2x3x

• 1 baked 9-inch pie crust
• 1 cup granulated sugar
• ½ cup granulated sugar
• 4 large egg yolks
• 4 egg whites
• ¾ cup fresh lemon juice (177 ml)
• 1 ½ cups water (355 ml)
• ¼ cup cornstarch (32 g)
• 2 tbsps unsalted butter
• 1 tbsp grated lemon zest
• ¼ tsp salt
• ¼ tsp cream of tartar

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Instructions

1. Lemon Base Preparation: Whisk sugar, cornstarch, and salt in a medium saucepan, blending smoothly with water to create a uniform mixture.
2. Heating and Boiling: Cook the mixture over medium heat, stirring consistently until it reaches a rolling boil. Maintain the boil for 1 minute, then remove from heat.
3. Egg Yolk Tempering: Gradually incorporate hot mixture into egg yolks, whisking continuously to prevent curdling. Return the tempered mixture to the saucepan, stirring constantly and bringing to a gentle boil for another minute until noticeably thickened.
4. Flavor Infusion: Remove from heat and blend in lemon juice, zest, and butter until thoroughly combined. Allow the lemon filling to cool to a warm temperature.
5. Meringue Creation: Whip egg whites and cream of tartar until soft peaks form, gradually adding sugar and beating until stiff peaks develop.
6. Mixture Fusion: Delicately fold whipped egg whites into the lemon filling, creating a light and airy chiffon texture.
7. Baking Process: Preheat oven to 325°F (163°C). Pour the combined mixture into the pre-baked pie crust, distributing evenly. Bake for 25-30 minutes until the center sets and the surface turns a subtle golden color.
8. Cooling and Setting: Remove the pie from the oven and place on a wire rack to cool completely. Refrigerate for a minimum of 4 hours to allow the pie to set and develop its optimal flavor profile before serving.

Notes

• Prevent Lumps: Whisk sugar, cornstarch, and salt thoroughly before adding water to ensure a smooth, lump-free base for your lemon filling.
• Temper with Care: Slowly add hot mixture to egg yolks while whisking constantly to prevent curdling and maintain a silky texture.
• Whip Whites Perfectly: Beat egg whites until stiff peaks form, creating the signature light and airy chiffon texture that defines this pie.
• Cooling is Crucial: Allow the pie to chill for at least 4 hours, giving it time to set completely and develop a rich, harmonious flavor profile.

• Prep Time: 20 minutes
• Category: Desserts
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 210
• Sugar: 22 g
• Sodium: 90 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 50 mg