Lemon Chiffon Pie

Ingredients

• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3/4 cup cold water
• 3 egg yolks, lightly beaten
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons butter
• 1 (9-inch) pie crust
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 3 tablespoons granulated sugar

Directions

1. In a medium saucepan, combine the 1/4 cup of sugar, cornstarch, and salt. Gradually stir in the cold water.
2. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute.
3. Stir a small amount of the hot mixture into the egg yolks; return all to the pan, stirring constantly.
4. Boil for 1 minute. Remove from heat; stir in lemon juice, zest, and butter.
5. Pour into the pie crust.
6. In a medium bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in the 3 tablespoons of sugar until stiff peaks form.
7. Spread over the top of pie, sealing edges to crust.
8. Bake at 375°F for 12 to 15 minutes or until golden brown.
9. Cool before serving.

Interesting Facts

• Lemon chiffon pie is a variation of the classic lemon meringue pie.
• It was invented in the 1930s by a baker in California.
• The pie is light and airy, with a creamy lemon filling and a flaky crust.
• It is often decorated with whipped cream and fresh fruit.