Name: Cloud-Like Lemon Chiffon Pie: A Treasured Family Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 (9-inch) baked pie shell; 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

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. Passed down from my great, great grandmother in the 1800s, this recipe delivers a delicate, airy texture and a smooth, gentle lemon flavor that is simply irresistible. Pairing this cloud-like filling with a perfect pie crust elevates it to a showstopper.

Total Time: 2 hours 30 minutes (includes chilling time)
Yield: 10 servings

Ingredients

1 (9-inch) baked pie shell
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

Instructions

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.
While the saucepan mixture heats, whisk together the cornstarch and remaining ½ cup water in a small bowl until smooth to create the cornstarch slurry.
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.
Separate the egg yolks and whites into two separate clean bowls. Beat the egg yolks lightly with a fork.
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.
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.
Allow the lemon filling to cool for 10-15 minutes.
While the filling cools, 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.
Gently fold the beaten egg whites into the cooled lemon filling using a spatula until just combined.
Pour the chiffon filling into your cooled baked pie shell.
Chill the pie in the refrigerator for at least 2 hours, or until completely set. Loosely cover the pie with wax or parchment paper during chilling.
Before serving, top generously with freshly whipped cream.

Notes

Use fresh lemon juice and zest for the best flavor.
Temper egg yolks properly to avoid scrambling.
Ensure the cooked lemon mixture is cooled before folding in egg whites.
Fold egg whites gently to maintain the airy texture.
Store leftover pie loosely covered in the refrigerator for up to 3-4 days. Texture may change slightly over time. Freezing is not recommended.

Author: Juana M. Benedict
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Cooked filling, Chilled
Cuisine: American, Pie
Diet: Vegetarian