Lemon Chiffon Pie

Introduction

Lemon Chiffon Pie is a light and refreshing dessert that’s perfect for any occasion. With a zesty lemon flavor and a fluffy texture, this pie is sure to brighten your day. It has a delicious graham cracker crust and a smooth filling that’s both sweet and tangy. This pie is an excellent choice for anyone who loves citrus desserts!

Why Make This Recipe

Making Lemon Chiffon Pie is a delightful way to enjoy the freshness of lemons. It’s a great dessert for warm weather and is perfect for gatherings, picnics, or family dinners. The combination of textures—crispy crust and airy filling—is simply heavenly. Plus, it’s easy to prepare, making it a great option for both beginners and experienced bakers!

How to Make Lemon Chiffon Pie

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
4 tablespoons butter
1.25-ounce package unflavored gelatin
1/4 cup cold water
1 cup sugar
4 room temperature pasteurized eggs, separated (yolks and egg whites in different bowls)
1/2 cup fresh lemon juice
Zest of 1 lemon

Directions:

Make the Graham Cracker Crust: Start by stirring together the graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter in a bowl. Firmly press this mixture into the bottom and up the sides of a 9-inch pie dish. Bake in an oven preheated to 350°F for 7-8 minutes. Remove from the oven and let it cool for 30 minutes.
Prepare the Filling: Melt 4 tablespoons of butter and let it cool for about 5 minutes. In a small bowl, combine the gelatin and cold water. Let it sit for 5 minutes.
In a medium microwavable bowl, mix 1/2 cup sugar with the egg yolks until smooth. Whisk in the lemon juice, lemon zest, and the melted butter. Microwave this mixture in one-minute intervals, stirring after each minute. This should take about 4-5 minutes until it thickens enough to coat the back of a spoon.
While the mixture is still warm, whisk in the softened gelatin. Allow the lemon curd to cool for 20-30 minutes.
In another clean bowl, whip the egg whites until soft peaks form. Slowly add the remaining 1/2 cup sugar while continuing to whip until you achieve stiff peaks. Fold this meringue gently into the cooled lemon curd mixture.
Pour the fluffy filling into the cooled graham cracker crust. Chill for several hours, or overnight if possible. Before serving, garnish your pie with whipped cream and lemon slices.

How to Serve Lemon Chiffon Pie

Slice the chilled Lemon Chiffon Pie into pieces and serve it cold. It pairs wonderfully with whipped cream on top and a refreshing glass of iced tea for a delightful summer treat.

How to Store Lemon Chiffon Pie

Store any leftover Lemon Chiffon Pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It will stay good for about 3 to 5 days, but it’s best enjoyed within the first couple of days for optimal flavor.

Tips to Make Lemon Chiffon Pie

Make sure to use fresh lemon juice for the best flavor.
Ensure your egg whites are at room temperature for the best volume when whipping.
Be gentle when folding the egg whites into the lemon curd to keep that light, airy texture.

Variation (If Any)

For a different flavor twist, try adding a bit of lime juice along with the lemon juice for a tangy lime-lemon fusion. You can also swap the graham cracker crust for a traditional pie crust if preferred.

FAQs

Can I use bottled lemon juice?
- While fresh lemon juice is best for flavor, you can use bottled lemon juice in a pinch.
How do I know when the lemon filling is thick enough?
- The filling should coat the back of a spoon. It should leave a trail when you swipe your finger through it.
Can I freeze Lemon Chiffon Pie?
- It’s not recommended to freeze this pie as the texture may change when thawed. It’s best enjoyed fresh!