This Lemon Chiffon Pie is a delightful and refreshing dessert that perfectly captures the essence of summer. With its light and airy texture, combined with a burst of zesty lemon flavor, this pie is a citrus lover’s dream. The delicate balance of sweet and tart makes each bite a refreshing experience that is sure to brighten any occasion.
Perfect for summer gatherings, picnics, or a simple family dessert, this Lemon Chiffon Pie is not only delicious but also visually stunning. The fluffy filling, topped with a smooth layer of whipped cream and a sprinkle of lemon zest, makes for a beautiful presentation that will impress your guests. Enjoy this pie chilled for the ultimate refreshing treat.
Ingredients:
- 1 (9 inch) baked pie crust
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 4 eggs, separated
- 1 cup white sugar
- 1/2 cup lemon juice
- 1 tablespoon grated lemon zest
- 1 cup heavy cream
- 1/4 teaspoon cream of tartar
- 1/4 cup white sugar
Directions:
In a small bowl, sprinkle gelatin over cold water; let stand for 5 minutes to soften.
In a medium saucepan, combine egg yolks, 1 cup sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon. Do not boil.
Remove from heat and stir in softened gelatin until dissolved. Let cool to room temperature.
In a large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Fold egg whites into cooled lemon mixture.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into lemon mixture.
Pour filling into baked pie crust. Chill in the refrigerator for at least 4 hours, or until set.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes (including chilling time)
Kcal: 300 kcal | Servings: 8 servings