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

For some reason, the airiness of chiffon pie makes me think of "home comfort," and the addition of the zesty flavor of lemon makes even the gloomiest day more bearable. Classic desserts like lemon chiffon pie have been served at formal dinners for many years. If you're craving something sweet but not too heavy, this dish is ideal because of its delicious combination of airy texture and tangy flavor. For Sunday meals, family gatherings, or even as a simple dessert to elevate an average day, this pie is a fantastic choice.
Personally, I think that a dab of fresh whipped cream and a sprinkling of lemon zest are the perfect finishing touches for a Lemon Chiffon Pie. This dessert is great on its own, but if you want to make a real statement, serve it with a strong cup of coffee or a mild, calming tea. And if you serve this pie with some milk, it will be the perfect treat for the kids to enjoy in the afternoon.

This recipe calls for 1 1/2 cups of water, 1/4 cup of cornstarch, 1/4 teaspoon of salt, and 1 cup of granulated sugar. It yields 8 servings of lemon chiffon pie.
- Four big, beaten egg yolks
one and a half cups of freshly squeezed lemon juice (the juice from three or four lemons)
- 2 tablespoons of unsalted butter - 1 tablespoon of grated lemon zest
A single 9-inch pie crust, either prepared from scratch or purchased from a store
four egg whites
- Cream of tartar, 1/4 teaspoon
- 1/2 cup of sugar, finely ground
What to do:

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