This awesome lemon chiffon pie was introduced to me by an acquaintance in Canada, a fabulous woman named Dolly. It’s so simple and easy to make – and tastes so light and refreshing. It’s the perfect sweet and tart summer-time pie!
I used about 7 small organic lemons (or you could use about 4-5 regular sized lemons) to get 1/2 c. lemon juice. Not being one to waste the awesome lemon flavor that comes from the zest – I zested all of the lemons, and used half for decorating the top, and the other half I folded into the lemon chiffon cream.
I can’t wait to make this pie again!
- 1 baked pie shell
- 14 oz. can sweetened condensed milk
- 1/2 c. fresh squeezed lemon juice
- 1 c. heavy whipping cream
- 1 c. raspberries
- 1 T. cornstarch
- 3 T. water
- lemon zest, for garnish