Try this Luscious Creamy Lemon Chiffon Pie to savor the refreshing and buttery flavor contrast and velvety and flaky texture diversity.
Preheat the oven to 375°F (190°C).
On a floured surface, roll out the pie crust to a ¼ inch (6 mm) thick circle and line a 9-inch pie tin with it. Crimp and egg wash the edges, then line the crust with parchment paper and fill with pie weights.
Bake for 15 minutes, then lift out the parchment and weights, lower the heat to 350°F (180°C) and bake until the bottom is done and the edges are golden, about another 10 minutes. Let cool. (for more info on How to Blind Bake click here)
In a small saucepan, whisk together egg yolks, ½ cup (4 oz/115 g) of sugar, lemon juice and zest.
Gradually add the remaining ¼ cup (2 oz/57 g) granulated sugar and continue beating to stiff, glossy peaks, another 3-4 minutes.
Serve with a little whipped cream on the side. Store leftovers covered in the refrigerator for up to 2 days.