Cloud-Like Lemon Chiffon Pie: A Treasured Family Recipe

Step back in time with a slice of this classic Creamy Lemon Chiffon Pie, a beloved dessert that graced holiday tables for generations in our family. Unlike heavier, intensely tart lemon pies, this recipe delivers a delicate, airy texture and a smooth, gentle lemon flavor that is simply irresistible. Passed down from my great, great grandmother in the 1800s, this pie is more than just a dessert; it’s a piece of family history.

Pairing this cloud-like filling with our suggested Perfect Pie Crust elevates it to a showstopper that will undoubtedly “wow” your guests. Get ready to create new cherished memories with this timeless treat.

Why You’ll Love This Recipe

This isn’t just any lemon pie. Here’s why this Lemon Chiffon Pie will become your new favorite:

• A True Family Heirloom: This recipe has been tested and loved for over a century, guaranteeing a tried-and-true result.
• Incredibly Light and Creamy: Say goodbye to dense, overly tart lemon fillings. This pie boasts a uniquely soft, melt-in-your-mouth texture.
• Simple Ingredients: You likely have most of the components in your pantry already.
• Surprisingly Easy to Make: With clear steps, even novice bakers can achieve Lemon Chiffon Pie perfection.
• Perfect for Any Occasion: While a holiday staple, its refreshing flavor is ideal year-round.

Ingredients

Here’s what you’ll need to create this delightful Lemon Chiffon Pie:

• 1 (9-inch) baked pie shell (try our Perfect Pie Crust!)
• 1 ½ cups water
• ½ cup fresh lemon juice
• Dash of salt
• 1 ½ cups granulated sugar, divided
• ½ cup butter
• 5 Tablespoons cornstarch
• ½ cup water (for cornstarch slurry)
• 3 large eggs, yolks and whites separated
• Zest from one small lemon
• Fresh whipped cream, for topping

Step-by-Step Instructions

Follow these simple steps to create your own piece of culinary history:

1. Combine 1 ½ cups water, lemon juice, salt, 1 cup of the granulated sugar, and butter in a large saucepan. Bring the mixture to a boil over medium heat.
2. While the saucepan mixture heats, whisk together the cornstarch and remaining ½ cup water in a small bowl until smooth. This is your cornstarch slurry.
3. Once the saucepan mixture is boiling, stir in the cornstarch slurry. Reduce the heat to low and cook, stirring constantly, until the mixture has thickened. It should resemble aPour the mixture back into the saucepan after tempering. (This step was missed in the original.)
4. Separate the egg yolks and whites into two separate clean bowls. Beat the egg yolks lightly with a fork.
5. In a separate bowl, beat the egg whites with electric beaters on medium speed until soft peaks form. Gradually add the remaining ½ cup granulated sugar, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
6. Gradually temper the egg yolks: Add a large spoonful of the hot lemon mixture from the saucepan to the beaten egg yolks, stirring constantly and vigorously. Slowly add a few more spoonfuls, stirring well after each addition, to gently warm the yolks without scrambling them.
7. Add the tempered egg yolk mixture to the saucepan with the remaining hot lemon mixture. Remove the saucepan from the heat immediately and stir in the lemon zest.
8. Allow the lemon filling to cool for 10-15 minutes. This is crucial before the next step.
9. Gently fold the beaten egg whites into the cooled lemon filling using a spatula. Use a cutting and folding motion to incorporate the egg whites without deflating them, which gives the pie its signature lightness.
10. Pour the chiffon filling into your cooled baked pie shell.
11. Chill the pie in the refrigerator for at least 2 hours, or until completely set. To prevent the top from sticking, loosely cover the pie with wax or parchment paper. Avoid plastic wrap or aluminum foil, which can pull the delicate filling.
12. Before serving, top generously with freshly whipped cream.

You Must Know

• Fresh Lemon is Key: For the best flavor, always use fresh lemon juice and zest. Bottled juice won’t provide the same vibrant taste.
• Temper Your Eggs: Don’t skip the egg tempering step! This prevents the yolks from cooking too quickly and ensures a smooth filling.
• Cooling Time is Important: Allowing the lemon mixture to cool before folding in the egg whites is essential for the pie’s texture.
• Gentle Folding: Be delicate when folding in the egg whites to maintain the airy consistency.

Make Ahead and Storage

This Lemon Chiffon Pie is best enjoyed chilled and is a great make-ahead dessert.

• Make Ahead: You can make the filling up to 1-2 days in advance and store it separately in the refrigerator. Fold in the freshly beaten egg whites just before pouring into the crust and chilling. The assembled pie needs at least 2 hours to chill, but chilling longer or even overnight will result in a firmer set.
• Storage: Store leftover pie covered loosely with wax or parchment paper in the refrigerator for up to 3-4 days. The filling may lose some of its height over time, but the flavor will still be delicious. Freezing is not recommended as it can negatively impact the texture.

Seasonal Variations

While a classic on its own, you can add seasonal twists to this Lemon Chiffon Pie:

• Summer Berry Swirl: Gently swirl in a cooled raspberry or blueberry compote into the filling just before pouring it into the crust.
• Gingerbread Crust: Use a gingerbread crust during the holiday season for a warm, spiced complement to the lemon.
• Tropical Twist: Replace a portion of the lemon juice with passion fruit or lime juice for a more tropical flavor profile.

Serving Suggestions

Serve this delightful pie chilled with a dollop (or more!) of fresh whipped cream. For an extra touch, garnish with:

• Fresh berries (raspberries, blueberries, or strawberries)
• Thinly sliced lemon rounds or twists
• A sprinkle of lemon zest
• Toasted coconut flakes (especially with a tropical variation)

No-Bake Alternative

While this recipe involves a cooked filling, a no-bake lemon chiffon pie typically relies on gelatin and folded whipped cream or egg whites incorporated into a lemon base, often using a graham cracker or cookie crumb crust. While different in method, a no-bake version can offer a quicker alternative, perfect for hot summer days. (Stay tuned for a potential future no-bake recipe!)

Pro Tips

• Ensure your egg white bowl is spotlessly clean and free of any grease, which can prevent the whites from whipping properly.
• Use room temperature eggs for easier separation of yolks and whites and better volume when beating the whites.
• Chill your mixing bowl and beaters for the whipped cream for the best results.
• If your filling seems a little thin after cooking, you can return it to low heat and stir gently for another minute or two, but be careful not to scorch it.

Frequently Asked Questions

Q: Can I use bottled lemon juice? A: While you can, fresh lemon juice provides a much brighter and more authentic lemon flavor, which is key to this pie’s success.

Q: Do I need to use a baked pie crust? A: Yes, this recipe requires a pre-baked pie shell as the filling is not baked.

Q: I’m concerned about raw egg whites. Is there an alternative? A: This recipe involves folding uncooked egg whites into a cooled filling. If you are concerned about consuming raw eggs, you can look for recipes that use meringue powder or pasteurized egg whites, or a method where the egg whites are heated over a double boiler to a safe temperature before folding.

Q: How can I prevent the pie from weeping? A: Weeping can occur, especially if the pie is stored for too long. Ensuring the filling is cooked and cooled properly and the pie is well-chilled can help minimize weeping. Storing with a breathable cover like wax paper is also beneficial.

Q: Can I freeze Lemon Chiffon Pie? A: Freezing is not recommended as it typically compromises the delicate texture of the chiffon filling, making it watery upon thawing.

Q: How long does the pie need to chill? A: At least 2 hours are needed for the pie to set, but chilling longer, ideally overnight, will result in a firmer, easier-to-slice pie.

We hope this treasured family recipe brings as much joy to your table as it has to ours for generations. Enjoy every light, lemony bite!

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