Few desserts can transport you back in time quite like a creamy, dreamy slice of lemon chiffon pie. This vintage treat has been a beloved family treasure for generations, tracing all the way back to my great-great-grandmother’s kitchen in the 1800s.
One bite of its pillowy, cloud-like filling with bright, refreshing lemon flavor is enough to understand what all the fuss is about.
Unlike dense and tart lemon meringue or lemon custard pies, chiffon pies have an incredibly light, airy texture thanks to beaten egg whites folded into the lemon custard base.
The result is a luscious, featherweight filling that practically melts in your mouth.
Paired with a buttery pie crust and dollop of sweetened whipped cream, it’s the epitome of old-fashioned dessert bliss.
Ingredients
1 9- 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 tbsp cornstarch
1/2 cup cold water
3 large eggs separated into yolks and whites
Zest of 1 lemon
Sweetened whipped cream for topping
Instructions
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