This lemon chiffon pie is is a family recipe from my Grandma Prince that we make every single year for Thanksgiving. It’s one my all time favorite pies! If you’re unfamiliar with lemon chiffon pie, it’s like a regular lemon pie but way creamier and smoother. It’s absolutely delicious! I also love this pie because the ingredients are simple and I usually have everything on hand.
1 baked, 9” pie shell
1 1/2 cups water
1/2 cup lemon juice
dash of salt
1 cup sugar + 1/2 cup
1/4 cup butter
5 Tbsp cornstarch + 1/2 cup water
3 eggs, yolks and whites separated
1/4 tsp lemon extract
Add 1 1/2 cups water, lemon juice, salt, 1 cup sugar, and butter to a large saucepan. Bring mixture to a boil.
While waiting for mixture to boil, stir together cornstarch and 1/2 cup of water together in a small bowl. Stir into boiling mixture and turn heat to low.
Separate the egg yolks and whites into two separate bowls. Beat the egg yolks with a fork. Add a large spoonful of the mixture from the saucepan, to the egg yolks and stir well. Continue slowly adding a few more spoonfuls, stirring after each addition, until about half of the mixture from the saucepan is mixed in with the eggs. (You do this to slowly incorporate the egg yolks and make sure they don’t cook like scrambled eggs.) Then add the egg mixture to the sauce pan.
Beat the egg whites with electric beaters. Slowly add 1/2 cup sugar and 1/4 tsp lemon extract as you go. Beat until stiff peaks form. Fold egg whites into the mixture in the saucepan.
Pour into cooled pie shell. Chill in refrigerator until ready to eat! Top with whipped cream.