First, let me be clear: A lemon chiffon pie is not the same as a lemon meringue pie. You’ve probably had the latter—a baked custard capped with a stiff topping made of egg whites and sugar that’s toasted on top. Lemon chiffon is more like a mousse: There are still whipped egg whites, but you fold them into a sweet, tart curd, making for an airier, creamier pie. Then the whole thing is topped with whipped cream. “I think it’s much better than lemon meringue,” my mother said recently. We were in her kitchen, with my grandmother’s recipe laid out in front of us on the table.

Lemon chiffon was my grandmother Mary Imm’s specialty at the restaurant she and my grandfather Albert owned and ran in the 1950s. It was a diner near the New Holland tractor factory outside Lancaster, Pennsylvania. They catered to the machine workers

You're reading a preview, sign up to read more.

More from Saveur

Saveur2 min read
Sichuan Chicken Soup with Bamboo Shoots and Mushrooms
SERVES 6 Active: 20 min. • Total: 1 hr. 25 min. Bamboo mushrooms—an earthy Chinese delicacy that grows at the root of bamboo stalks—are most enjoyed in Sichuan’s simple chicken soup. Harvested at their mature stage, with the lacy veil attached, dried
Saveur2 min readFood & Wine
Strawberry-Beet Sorbet
MAKES ABOUT 1 QUART Active: 1 hr. Total: 5 hr. Thai-Thanh makes this sorbet using fresh black currants, but strawberries or raspberries can also be used. Red beets provide a bit of stabilizing starch to the watery fruit and an earthy depth. 2 medium
Saveur2 min readFood & Wine
Chinese Bacon and Morel Mushroom Stir-Fry
SERVES 4 Total: 20 min. This dish—typically made with zhu maodu, or the brown tripe-like cap of the bamboo mushroom (pictured here)—can be made with morels instead, which have a similar texture and are widely used in Sichuan cooking. You can find cur