Lemon Chiffon Pie Filling

Preparation info

  • Difficulty


  • Yield:

    7 lb

    Six pies

Appears in

Ingredients U.S. Metric
Water 1 pt 8 oz 750 mL
Sugar 8 oz 240 g
Egg yolks 12 oz 350 g
Water, cold 4 oz 120 mL
Cornstarch 3 oz 90 g
Sugar 8 oz 240 g
Lemon zest, grated 0.5 oz 15 g
Gelatin 1 oz 30 g
Water, cold 8 oz 250 mL
Lemon juice 12 oz 350 mL
Egg whites, pasteurized 1 lb 450 g
Sugar 1 lb 450 g



  1. Dissolve the sugar in the water and bring to a boil.
  2. Beat together the egg yolks, second quantity of water, cornstarch, sugar, and zest until smooth.
  3. Gradually beat the boiling syrup into the egg yolk mixture in a thin stream.
  4. Return the mixture to the heat and bring it to a boil, beating constantly with a whip.
  5. As soon as the mixture thickens and boils, remove it from the heat.
  6. Soften the gelatin in the third quantity of water.
  7. Add in the gelatin to the hot lemon mixture. Stir until it is dissolved.
  8. Stir in the lemon juice.
  9. Chill it until thick, but not set.
  10. Beat the egg whites until they form soft peaks. Gradually add the sugar and continue to beat until a thick, glossy meringue is formed.
  11. Fold the meringue into the lemon mixture.
  12. Fill baked pie shells. Chill until set.