healty meal, low carbs meals, keto meal
in

Lemon Chiffon Pie

Advertisements

Delight Your Taste Buds with Zesty Lemon Chiffon Pie

If you’re a fan of citrusy desserts, our Lemon Chiffon Pie is sure to become a favorite in your recipe collection. This luscious pie features a silky smooth lemon filling nestled in a flaky crust, topped with airy meringue for an extra touch of sweetness. Perfect for springtime gatherings, summer barbecues, or any occasion that calls for a refreshing treat, this Lemon Chiffon Pie will leave your taste buds tingling with delight. Join us as we dive into the ingredients, step-by-step instructions, cook notes, variations, and even keto and low-carb versions of this classic dessert!

Advertisements
Advertisements
Advertisements
Advertisements
Advertisements

Ingredients:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 4 large egg yolks, beaten
  • 3/4 cup fresh lemon juice (about 3-4 lemons)
  • 1 tablespoon grated lemon zest
  • 2 tablespoons unsalted butter
  • 1 baked 9-inch pie crust (either homemade or store-bought)
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions:

  1. Prepare Pie Filling:
    • In a saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
  2. Add Lemon Mixture:
    • Gradually whisk about 1/2 cup of the hot sugar mixture into the beaten egg yolks to temper them. Then, whisk the egg yolk mixture back into the saucepan. Cook, stirring constantly, for an additional 2 minutes.
  3. Add Lemon Flavor:
    • Remove from heat and stir in fresh lemon juice, grated lemon zest, and unsalted butter until smooth and well combined.
  4. Assemble Pie:
    • Pour the lemon filling into the baked pie crust, spreading it evenly. Set aside while you prepare the meringue topping.
  5. Make Meringue:
    • In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form and the sugar is dissolved.
  6. Top Pie with Meringue:
    • Spread the meringue over the lemon filling, making sure to spread it all the way to the edges of the pie crust to seal in the filling.
  7. Bake:
    • Bake the pie in a preheated 350°F (175°C) oven for 12-15 minutes, or until the meringue is golden brown.
  8. Cool and Serve:
    • Allow the pie to cool completely before slicing and serving. Enjoy chilled for best flavor.

Cook Notes and Variations:

  • Perfecting the Meringue: For best results, make sure your mixing bowl and beaters are clean and free of any grease, as this can prevent the egg whites from whipping up properly. Additionally, adding the sugar gradually and beating until stiff peaks form will result in a light and fluffy meringue.
  • Garnish Ideas: Sprinkle additional lemon zest over the top of the meringue for a pop of color and extra lemon flavor. Alternatively, garnish with fresh berries or a dollop of whipped cream for a decadent touch.
  • Make Ahead: Lemon Chiffon Pie can be made a day in advance and stored in the refrigerator until ready to serve. This makes it a convenient dessert option for entertaining.

Keto and Low-Carb Versions:

  • Keto-Friendly: To make a keto-friendly version of Lemon Chiffon Pie, substitute the granulated sugar with a keto-friendly sweetener such as erythritol or stevia. Use a low-carb almond flour crust or a coconut flour crust for the pie shell.
  • Low-Carb: For a lower-carb option, reduce the amount of sugar in the filling and meringue or use a combination of sugar and a low-carb sweetener. You can also opt for a nut-based crust or a crust made with almond flour and butter.

Frequently Asked Questions (FAQs):

Q: Can I use bottled lemon juice instead of fresh? A: While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice in a pinch. Just be sure to use 100% pure lemon juice without any added sweeteners or preservatives.

Advertisements

Q: How can I prevent the meringue from weeping? A: To prevent the meringue from weeping or becoming watery, make sure the pie is baked until the meringue is golden brown and the sugar is fully dissolved. Avoid overbeating the egg whites, as this can cause them to release excess moisture during baking.

Advertisements

Q: Can I freeze Lemon Chiffon Pie? A: Lemon Chiffon Pie is best enjoyed fresh, but you can freeze any leftover slices in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.

Advertisements

Q: Can I substitute lime juice for lemon juice? A: Yes, you can substitute lime juice for lemon juice to make a lime chiffon pie instead. Just adjust the amount of sugar and zest to suit your taste preferences.

Advertisements

Indulge in the bright and zesty flavors of our Lemon Chiffon Pie, a delightful dessert that is sure to brighten any occasion. With its creamy lemon filling, flaky crust, and airy meringue topping, this pie is a true crowd-pleaser. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a sweet treat, Lemon Chiffon Pie is the perfect choice for dessert. Give this recipe a try in your kitchen and treat yourself to a slice of sunshine on a plate!

Advertisements

Advertisements