Lemon Chiffon Pie
Inspired by the elegance of vintage American cuisine, our Lemon Chiffon Pie is cloud-like with a burst of sunny citrus. The airy texture paired with the tangy lemon flavor creates an exquisite finish to any meal, embodying the perfect harmony of sweet and tart.
Equipment
- Medium heavy-bottomed saucepan
- Whisk
- Large mixing bowl
- Hand mixer or stand mixer with whisk attachment
- Silicone spatula
- 9-inch pie dish (if not using a store-bought crust)
- Wire cooling rack
Ingredients
Pie Crust
- 1 whole graham cracker crust 9-inch / 23cm, store-bought or homemade
Filling
- ¼ cup cornstarch 30g
- ½ cup granulated sugar 100g
- 1 cup whole milk 240ml, preferably organic
- 4 large eggs separated, at room temperature
- ½ cup fresh lemon juice 120ml, from about 3 lemons
- 1 tablespoon lemon zest 6g, from about 2 lemons
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar 50g, for meringue
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced). In a medium heavy-bottomed saucepan, combine the cornstarch and 1/2 cup sugar. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.1/4 cup cornstarch, 1/2 cup granulated sugar, 1 cup whole milk
- Remove from heat. Whisk a few tablespoons of the hot mixture into the egg yolks to temper them, then stir the tempered yolks back into the saucepan, one at a time, ensuring each is fully incorporated before adding the next. Add lemon juice and zest; whisk until smooth.4 large eggs, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest
- In a separate bowl, beat egg whites with salt and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff but not dry peaks form.4 large eggs, 1/4 teaspoon salt, 1/4 teaspoon cream of tartar, 1/4 cup granulated sugar
- Gently fold the whipped egg whites into the warm lemon custard in three additions using a silicone spatula. Fold until no white streaks remain, being careful not to deflate the mixture. Pour the filling into the prepared graham cracker crust and smooth the top.1 whole graham cracker crust
- Bake for 10-15 minutes until the filling is set. Cool on a wire rack, then chill in the refrigerator for at least 2 hours before serving.
Notes
Storage: Cover loosely with plastic wrap or a pie dome and refrigerate for up to 3 days. Texture is best on day two.
Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator — filling may turn slightly grainy.
Make-Ahead: Prepare and chill fully the day before serving. Do not leave at room temperature for more than 2 hours.
Substitution: Lime juice and zest can replace lemon for a lime chiffon variation — use the same quantities.
Pro Tip: Cook the custard base until it reaches a gentle boil, not just steaming. Cornstarch must hit 95°C / 203°F to fully activate — under-cooked custard will weep liquid after chilling.
Additional Time: This pie requires at least 2 hours of chilling in the refrigerator before serving. Plan accordingly.
Nutrition
Serving: 1servingCalories: 146kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 97mgSodium: 121mgPotassium: 113mgFiber: 0.2gSugar: 21gVitamin A: 186IUVitamin C: 7mgCalcium: 54mgIron: 0.5mg
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