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Heavenly Chiffon Lemon Pie

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“This is a really good lemon pie. part of the egg whites are incorporated into the filling. This is very delicious..important note**** place 6 yolks in small bowl, 3 whites in one bowl, and other 3 egg whites”

Ingredients Nutrition


  1. Combine 1 1/2 cups sugar, cornstarch and salt in a large heavy pan. Mix well.
  2. Gradually stir in water and lemon juice, stirring until mixture is smooth. Whisk in the 6 egg yolks. Add butter.
  3. Cook over medium heat, stirring constantly until thickened and bubbly. Cook 1 minute after mixture comes to a boil.
  4. Remove from heat and stir in lemon rind. Cover and set aside. Let cool for 15 minutes.
  5. Beat 3 egg whites into the filling. Place filling in the baked shell.
  6. Beat the other 3 egg whtes with cream of tartar, gradually adding the other 1/2 cup + 2 tbls of sugar. Beat until stiff peaks form.
  7. Spread meringue over the filling, sealing to the edge of pastry.
  8. Bake at 350* for 12-15 minutes., or until golden brown. serves 6-8.

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