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.

　　

Ingredients

Makes one 9-inch pie, 6 to 8 slices (level: moderate)

　　

Crust

1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6)

　　

Filling

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)

　　

Garnish

2 cups Whipped Cream (page 193)

　　Grated lemon zest

　　

Step 1

To prepare the filling, in a small bowl, combine the 1 teaspoon water with the gelatin and let soften.

　　

Step 2

While the gelatin is softening, in a medium bowl, whisk together the egg, egg yolks, and sugar. While whisking, add the cornstarch and salt. Mix in the lemon juice, 1 cup hot water, the butter, and lemon zest. Transfer the filling to a medium saucepan and cook it over medium heat, scraping the sides of the pan frequently to prevent any burning. Whisk continuously until the mixture becomes bubbly and thick, about 6 minutes. Remove the saucepan from the heat and add the gelatin to the filling, folding it in with a rubber spatula until all ingredients are combined. Using a spatula, gently fold the meringue into the filling so that they are thoroughly combined. Pour the lemon filling into the pie shell and refrigerate for at least 2 hours before serving.

　　

Step 3

When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Sprinkle the lemon zest on top of the whipped cream.

　　

Step 4

Lemon Chiffon Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.