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.
Ingredients
Scale
- 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
Instructions
- Lemon Base Preparation: Whisk sugar, cornstarch, and salt in a medium saucepan, blending smoothly with water to create a uniform mixture.
- 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.
- 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.
- 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.
- Meringue Creation: Whip egg whites and cream of tartar until soft peaks form, gradually adding sugar and beating until stiff peaks develop.
- Mixture Fusion: Delicately fold whipped egg whites into the lemon filling, creating a light and airy chiffon texture.
- 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.
- 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