LEMON CHIFFON PIE

This lemon chiffon pie is a TREASURED family recipe. We can trace it back to my great, great grandmother who lived in the 1800’s! If you’ve never had lemon chiffon pie before than you’re really in for a treat–it’s one my all time favorite pies!

Unlike more tart and dense lemon pies, this one has a soft lemon flavor and it’s ultra creamy, light and fluffy. Pair it with our Perfect Pie Crust and you will really “wow” your guests.

Pour the filling into a cooled pie shell and chill it in the refrigerator for at least 2 hours. I like to place a piece of wax or parchment paper gently over the top of the pie (if you use plastic wrap or tinfoil it will pull some of the topping off when you remove it). Top the pie with freshly whipped cream, for serving.

Ingredients

• 1 9 inch baked pie shell
• 1 1/2 cups water
• 1/2 cup lemon juice

dash of salt

• 1 1/2 cups granulated sugar , divided
• 1/2 cup butter
• 5 Tablespoons cornstartch + 1/2 cup water
• 3 large eggs , yolks and whites separated
• lemon zest , from one small lemon
• fresh whipped cream , for topping

Instructions

• Add 1 1/2 cups water, lemon juice, salt, 1 cup sugar, and butter to a large saucepan. Bring mixture to a boil.
• While waiting for mixture to boil, stir cornstarch and 1/2 cup of water together in a small bowl. Stir into saucepan and turn heat to low. Cook until thickened.
• Separate the egg yolks and whites into two separate bowls. Beat the egg yolks with a fork. 
• Add a large spoonful of the hot mixture from the saucepan, to the egg yolks and stir well. Continue slowly adding a few more spoonfuls, stirring after each addition to temper the eggs. 
• Add the tempered egg mixture to the saucepan. Remove from heat and stir in lemon zest. Allow to cool for 10-15 minutes. 
• Beat the egg whites with electric beaters. Slowly add 1/2 cup sugar as you go. Beat until stiff peaks form.
• Fold egg whites into the mixture in the saucepan.
• Read more please visit : tastesbetterfromscratch.com

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