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Delicious Lemon Chiffon Pie served on a plate with fresh lemon slices.

A Tangy Delight for Your Taste Buds

There's something refreshing about a Lemon Chiffon Pie that makes it a perfect addition to any gathering or a delightful treat on a sunny afternoon. Imagine a light and airy pie with a tangy lemon flavor that can make anyone smile! This dessert is not just delicious; it's an experience! Fun fact: this pie's Fluffy texture comes from whipped egg whites combined with the zesty lemon filling—a true testament to the classic balance of sweet and tart. It's a recipe that’s simple to prepare and incredibly appealing to all family members, making it a favorite at every family dinner or summer picnic.
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Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 large eggs separated
  • 1/4 teaspoon salt
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy cream whipped
  • 1 pre-baked 9-inch pie crust store-bought or homemade

Instructions
 

  • Prepare the Crust: If using a store-bought crust, follow the package instructions for baking. If you're making your own, bake your pie crust until golden and let it cool.
  • Mix Sugar and Lemon: In a saucepan, combine 1 cup of sugar, 1/2 cup of lemon juice, lemon zest, and salt. Cook over medium heat while stirring until the sugar dissolves.
  • Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a bit of the heated lemon mixture to the egg yolks, whisking continuously, to temper them and prevent curdling.
  • Combine and Thicken: Pour the tempered mixture back into the saucepan. Cook while stirring continuously until it thickens (about 5–7 minutes). Remove from heat.
  • Dissolve Gelatin: In a small bowl, combine the gelatin and cold water. Let it sit for a minute, then whisk it into the thickened lemon mixture until fully dissolved. Allow it to cool.
  • Beat the Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually fold this into the cooled lemon mixture, taking care not to deflate the egg whites.
  • Add Whipped Cream: Gently fold in the whipped cream until everything is smoothly combined.
  • Fill the Crust: Pour the lemon filling into the cooled pie crust. Smooth the top and refrigerate for at least 4 hours or until set.
  • Serve: Slice and serve chilled, garnished with extras if desired.