Lemon Chiffon Pie

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Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

While elegant and easy to make, this classic dessert is often marred by a texture that’s either too soupy or overly dense, along with lemon flavor that’s just so-so.

SERVES 8 to 10

TIME 1¼ hours, plus 4 hours chilling

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WHY THIS RECIPE WORKS

We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work with. We use a combination of cornstarch and gelatin to get a creamy pie and add a burst of lemon flavor by tucking a layer of ...

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