Description
This Lemon Chiffon Pie features a light, airy chiffon filling infused with fresh lemon juice and zest for a bright, tangy flavor balanced perfectly with sweetness. Set in a flaky pre-baked pie crust and topped with whipped cream, it offers a delightful, refreshing dessert ideal for any occasion.
Ingredients
Scale
Pie Crust
- 1 pre-baked 9-inch pie crust (flaky and golden)
Lemon Custard Base
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/4 cups water
- 4 large eggs, separated
- 1/2 cup fresh lemon juice (from about 3–4 lemons)
- 1 tablespoon lemon zest
- 1/4 cup vegetable oil
Meringue
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
For Topping
- Whipped cream (freshly whipped, for garnish)
- Additional lemon zest or thin lemon slices (for garnish)
Instructions
- Preheat and Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and bake it blind with pie weights or dried beans for about 15 minutes until golden and crisp. This prevents sogginess when adding the filling.
- Make the Lemon Custard Base: In a medium saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat, whisking constantly until thickened. Remove from heat and beat in egg yolks, lemon juice, lemon zest, and vegetable oil until smooth and fragrant.
- Whip Egg Whites to Stiff Peaks: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks develop, forming a stable meringue.
- Fold the Meringue into Custard: Gently fold about one-third of the whipped egg whites into the warm lemon custard to lighten it. Then carefully fold in the remaining egg whites until fully combined, preserving as much volume as possible for a fluffy filling.
- Assemble and Chill: Pour the fluffy lemon filling into the pre-baked pie crust and smooth the surface. Refrigerate for at least 4 hours or preferably overnight to allow the pie to set completely.
- Add Whipped Cream and Serve: Before serving, top the pie with freshly whipped cream and garnish with lemon zest or thin lemon slices for a bright, inviting finish.
Notes
- Use Room Temperature Eggs: They whip more easily and produce a more stable meringue.
- Be Gentle Folding: Fold egg whites slowly to avoid deflating the airy mixture.
- Pre-Bake Your Crust: This step prevents sogginess by giving the crust a head start in the oven.
- Fresh Lemon Zest Matters: It provides bright citrus oils that bottled juice cannot replicate.
- Chill Well: Allow ample refrigeration time for the best texture and flavor melding.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
Keywords: Lemon Chiffon Pie, lemon dessert, chiffon pie, light lemon pie, airy lemon dessert