Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Ingredients: 1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6); 1 teaspoon water, at room temperature; 1 teaspoon gelatin; 1 large egg; 2 large egg yolks; 1/2 cup sugar; 1/4 cup cornstarch; Pinch of salt; 1 cup fresh lemon juice; 1 cup hot water; 2 tablespoons unsalted butter; 1 tablespoon grated lemon zest; 1 cup Meringue (see page 39); 2 cups Whipped Cream (page 193); Grated lemon zest

January 24, 2012

This pie has a lot to offer in one light and fluffy package—it’s not too tart and not too sweet, which makes it a great choice for pleasing all of your guests. It is the perfect ending to a heavy meal, when you want something to satisfy that sweet tooth, but don’t have a lot of room left for a big dessert.

Recipe notes

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