How to make the BEST lemon chiffon pie - easy to make recipe

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar and adds a unique flavor.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess.

Go for a bike ride before starting the recipe.

Prepare the graham cracker crust by measuring out 2 ounces of sugar and 4 ounces of graham crackers.

Place the graham crackers in a large Ziploc bag and crush them into crumbs using the heel of a small pot.

Combine the crushed graham crackers with the measured sugar and 2 ounces of melted butter.

Melt the butter in the microwave for 1 minute and 40 seconds, checking every 30 seconds to stir.

Add a pinch of salt to the graham cracker mixture and stir until combined.

Press the graham cracker mixture into a 9-inch pie dish, ensuring it's evenly distributed along the bottom and sides.

Preheat the oven to 350 degrees Fahrenheit and bake the crust for 10 minutes, turning halfway through.

Measure out 14 ounces of water and bring it to a boil.

Measure out 7 ounces of sugar and 1.5 ounces of cornstarch, mixing the cornstarch with 2 ounces of sugar.

Squeeze 3 ounces of lemon juice, being careful to avoid seeds.

Separate the egg yolks to get 2.5 ounces of yolks, saving the whites for another use.

Stir the cornstarch and sugar mixture to remove lumps, then beat the egg yolks until light in color, about 3 to 5 minutes.

Once the water is boiling, add the sugar and stir until dissolved.

Temper the egg yolks by slowly adding the hot water mixture, stirring constantly to avoid foaming.

Cook the mixture on medium heat, stirring constantly for 5 to 6 minutes until it thickens.

Add 1 ounce of butter to the thickened mixture, stirring until melted and smooth.

Add the lemon juice to the mixture, adjusting the heat if it becomes too runny.

Pour the filling into the cooled pie crust and let it cool at room temperature before refrigerating.

Cover the pie with saran wrap and refrigerate overnight.

Prepare whipped cream by measuring 1 cup and adding 2 tablespoons of vanilla sugar, then whip until stiff peaks form.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens