There’s nothing quite like the comfort of a homemade dessert, and Lemon Chiffon Pie has been a beloved favorite for over 40 years. With its airy texture and tangy lemon flavor, this classic dessert is sure to bring a smile to your face. Whether you’re gathering with family, enjoying a Sunday dinner, or just in need of a pick-me-up, this pie is the perfect choice.

Serving Suggestions

To enhance the deliciousness of your Lemon Chiffon Pie, top it off with a generous dollop of fresh whipped cream and a sprinkle of lemon zest. The extra zestiness and vibrant color will take this pie to the next level. While this dessert is delightful on its own, it also pairs beautifully with a cup of rich, aromatic coffee or a soothing cup of tea. If you’re looking to make it extra special for the little ones, serve it alongside a glass of milk for an unforgettable afternoon treat.

Lemon Chiffon Pie Recipe

Servings: 8

Here’s what you’ll need:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup melted butter
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 3/4 cup freshly squeezed lemon juice
• 4 large eggs, separated
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon lemon zest
• 1 cup whipped cream, for garnish
• Additional lemon zest, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Press the crumb mixture firmly and evenly onto the bottom and sides of a 9-inch pie dish.
4. Bake the crust in the preheated oven for 10 minutes, or until golden brown. Remove from the oven and let it cool completely.
5. In a small bowl, sprinkle the gelatin over the cold water and let it stand for a few minutes to soften.
6. In a saucepan, whisk together the lemon juice, egg yolks, 3/4 cup sugar, salt, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
7. Remove the saucepan from the heat and stir in the softened gelatin until it dissolves completely.
8. Place the saucepan in a larger bowl filled with ice water. Stir the mixture occasionally until it thickens slightly and becomes the consistency of unbeaten egg whites. This should take about 15-20 minutes.
9. In a separate bowl, beat the egg whites until soft peaks form. Gradually add in the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
10. Gently fold the beaten egg whites into the thickened lemon mixture until well combined.
11. Pour the lemon chiffon filling into the cooled graham cracker crust and smooth the top with a spatula.
12. Refrigerate the pie for at least 4 hours, or until set.
13. When ready to serve, garnish with whipped cream and a sprinkle of additional lemon zest.

Enjoy the refreshing and light goodness of this Lemon Chiffon Pie that has stood the test of time. It’s a sweet treat that will surely become a favorite for years to come.

Bonus Recipe: Wild Blueberry Loaf Cake

Are you craving a delicious and moist cake? Look no further than this irresistible Wild Blueberry Loaf Cake recipe! Bursting with the flavors of wild blueberries and a touch of cinnamon, this cake is sure to satisfy your sweet tooth. And the best part? It’s easy to make!

Ingredients

• 1 cup of wild blueberries, dusted with flour and set aside
• 1 cup and 1/4 of flour
• 1 tsp of cinnamon
• 1 tsp of vanilla powder
• 2 tablespoons of lemon juice
• 2 very ripe bananas (soft ones work best)
• 1 cup of coconut sugar
• 1/2 cup of melted coconut oil
• 1 tsp of baking soda
• 2 tsp of baking powder

Preparation

1. Preheat your oven to 350F and grease a loaf pan.
2. In a mixing bowl, combine the dry ingredients and mix them well.
3. In another bowl, mix the wet ingredients together.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the dusted wild blueberries.
6. Pour the batter into the greased loaf pan and spread it evenly.
7. Bake in the preheated oven for about 1 hour or until the center is fully cooked.
8. To prevent the top from browning too much, you can loosely cover the loaf pan with aluminum foil for the last ten minutes of baking.

Blueberry Frosting

1. Boil one cup of wild blueberries until they become soft. Then, strain the mixture through a mesh to obtain 1/2 cup of liquid.
2. Take one or two cans of chilled coconut milk from the fridge and scoop out the cream.
3. Blend the coconut cream with 1/2 cup of icing sugar and pour in the blueberry liquid.
4. Whip the mixture for about 4 minutes until it becomes fluffy.
5. Once the loaf cake is fully cooled, spread the blueberry frosting on top.

Now, take a moment to imagine the delectable aroma of blueberries and cinnamon filling your kitchen as this tantalizing cake bakes to perfection. It’s time to treat yourself and your loved ones to a slice of heaven with this moist and flavorful Wild Blueberry Loaf Cake. Enjoy!