Lemon Chiffon Pie Recipe

Ingredients:

• 1 nine-inch baked pie crust (homemade or store-bought)
• 1 1/2 cups water
• 1/2 cup fresh lemon juice
• Dash of salt
• 1 1/2 cups granulated sugar (divided)
• 1/2 cup unsalted butter
• 5 tablespoons cornstarch
• 1/2 cup cold water
• 3 large eggs (separated into yolks and whites)
• Zest of 1 lemon
• Sweetened whipped cream (for topping)

Instructions:

1. In a saucepan, combine the water, lemon juice, salt, 1 cup of sugar, and butter. Bring the mixture to a boil over medium-high heat.
2. In a small bowl, whisk together the cornstarch and 1/2 cup of cold water until fully dissolved. Gradually add this to the boiling lemon mixture, then reduce the heat to low.
3. Continue cooking for 2-3 minutes, stirring constantly, until the mixture thickens.
4. In a separate bowl, lightly beat the egg yolks. To temper the yolks, whisk in a few spoonfuls of the hot lemon mixture. Then, return the tempered yolks to the saucepan and cook for an additional minute. Remove from heat and stir in the lemon zest. Allow the mixture to cool for 15 minutes.
5. Using a hand mixer or stand mixer fitted with a whisk attachment, beat the egg whites on high speed until foamy. Gradually add the remaining 1/2 cup of sugar, continuing to beat until stiff, glossy peaks form (approximately 3-4 minutes).
6. Gently fold the beaten egg whites into the cooled lemon custard base in two additions until fully incorporated.
7. Pour the chiffon filling into the pre-baked pie crust, smoothing the top. Cover the pie gently with plastic wrap or wax paper, then refrigerate for at least 2 hours, or until fully set.
8. When ready to serve, top the pie with sweetened whipped cream. Garnish with berries or lemon slices as desired.

Notes:

• For optimal results, use a deep-dish 9-inch pie plate for the crust.
• This pie can be prepared 1-2 days in advance and stored, covered, in the refrigerator.
• Allow the pie to sit at room temperature for 15 minutes before slicing and serving to achieve the best texture.