I’ve made this pie for over 40 years now and it’s still our fave.

Lemon chiffon pie is a timeless dessert that pairs the zesty brightness of lemons with the light, airy texture of chiffon. Perfect any time of year, it’s refreshing in the summer and a cheerful burst of flavor in the winter. Below are 10 delicious lemon chiffon pie recipes that are sure to impress your family and friends.

Ingredients

Instructions

1. Prepare the Lemon Filling:

1. In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt.
2. Gradually stir in 1 1/2 cups water until smooth.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Boil for 1 minute, then remove from heat.
5. Gradually whisk half of the hot mixture into the 4 beaten egg yolks, then return the yolk mixture to the saucepan, stirring constantly.
6. Bring back to a gentle boil and cook for 1 more minute, or until thickened.
7. Remove from heat and stir in 3/4 cup fresh lemon juice, 1 tbsp grated lemon zest, and 2 tbsp unsalted butter. Let the filling cool until just warm.

2. Prepare the Meringue:

1. Preheat oven to 325°F (163°C).
2. In a large, clean bowl, beat 4 egg whites with 1/4 tsp cream of tartar until soft peaks form.
3. Gradually add 1/2 cup granulated sugar and beat until stiff peaks form.

3. Combine and Bake:

1. Gently fold the meringue into the cooled lemon filling to lighten it.
2. Pour the mixture into the baked 9-inch pie crust, spreading evenly.
3. Bake for 25–30 minutes, or until the center is set and the top is lightly golden.

4. Cool and Chill:

1. Remove the pie from the oven and let it cool on a wire rack.
2. Once cooled, chill in the refrigerator for at least 4 hours before serving.