lemon chiffon pie recipe

Written ByJenny Smyth Posted on
lemon chiffon pie recipe
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The Best lemon chiffon pie recipe

I’ve been making lemon chiffon pie for my family for years, and it’s always a hit. My kids love helping me in the kitchen, especially when we’re making this recipe. It’s a great way to teach them about measurements and mixing.

The best part is that it’s incredibly easy to make, even for a beginner. I’ve tried many different recipes over the years, but this one is by far my favorite. The combination of the tangy lemon filling and the light, airy texture of the chiffon is just perfect.

Plus, it’s a great way to get some extra vitamin C into our diets. I like to make it for special occasions, but it’s also a great dessert for a weeknight dinner. My family requests it often, and I’m happy to oblige.

I’ve even started serving it at potlucks and gatherings, as it’s always a crowd-pleaser. The key to this recipe is using high-quality ingredients and not overmixing the batter. This will ensure that your pie turns out light and fluffy, rather than dense and heavy.

I use fresh lemons from our backyard tree, which gives the pie an extra boost of flavor. My kids love watching the pie come together in the oven, and they always ask if we can have a slice (or two) as soon as it’s done baking. I have to admit, it’s hard to resist that temptation too!

This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it.

Lemon Chiffon Pie

Lemon Chiffon Pie

4.8 from 1937 votes

A light and airy pie with a tangy lemon filling and a crisp graham cracker crust. The chiffon filling is made with egg whites and gelatin for a fluffy texture.

Prep Time30 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

1 envelope (2 1/4 teaspoons) unflavored gelatin
1/4 cup cold water
4 large eggs, separated
1 cup granulated sugar, divided
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
1/2 cup heavy cream, whipped to stiff peaks

👨‍🍳Directions

1Preheat oven to 375°F.
2In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
3Pour melted butter over the mixture and stir until all crumbs are moistened.
4Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
5Bake the crust for 8 to 10 minutes until it is lightly golden and set.
6Remove from oven and let cool completely on a wire rack.
7In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to soften.
8In a medium saucepan, whisk together egg yolks, 1/2 cup sugar, lemon juice, and lemon zest.
9Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 6 to 8 minutes.
10Do not let it boil.
11Remove the saucepan from heat and add the softened gelatin, stirring until completely dissolved.
12Transfer the mixture to a large bowl and let cool to room temperature, stirring occasionally, about 15 minutes.
13In a clean large bowl, beat egg whites and salt with an electric mixer on medium speed until soft peaks form.
14Gradually add the remaining 1/2 cup sugar, beating on high speed until stiff, glossy peaks form, about 4 to 5 minutes.
15Gently fold the beaten egg whites into the cooled lemon mixture until no white streaks remain.
16Then fold in the whipped cream until fully incorporated.
17Spoon the filling into the cooled crust and smooth the top with a spatula.
18Refrigerate the pie for at least 4 hours, or until the filling is set and firm.
19Serve chilled, garnished with additional whipped cream and lemon slices if desired.

🔧Equipment

9-inch pie plate
Mixing bowls
Whisk
Electric mixer
Saucepan
Rubber spatula
Refrigerator

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 135mg🧂Sodium: 220mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 6g

📝Notes

For a smoother filling, strain the lemon mixture through a fine-mesh sieve before cooling. To ensure the egg whites whip properly, make sure the bowl and beaters are completely clean and free of any grease.

Watch Video Of How Lemon Chiffon Pie Works

This lemon chiffon pie recipe is perfect for any occasion – whether you’re looking for a quick dessert or want to impress your guests at your next dinner party.

The best part is that it’s incredibly easy to store and reheat: simply cover with plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Lemon Chiffon Pie

1. What is the difference between lemon chiffon pie and regular lemon meringue pie?

The main difference is that chiffon pie uses whipped egg whites to create a light and airy texture, whereas lemon meringue pie uses a meringue topping made from sugar and egg whites.

2. Can I use bottled lemon juice instead of fresh lemons?

No, I would recommend using fresh lemons for the best flavor. Bottled lemon juice can be too acidic and may affect the overall taste of the pie.

3. How do I know if my egg whites are cold enough to whip?

The eggs should be chilled in the refrigerator for at least 30 minutes before whipping them.

4. Can I make this recipe in advance?

You can make the filling ahead of time and store it in the refrigerator for up to 24 hours or freeze it for up to 2 months.

5. Why does my pie keep collapsing?

This could be due to overmixing the batter or not using enough whipped egg whites to stabilize the filling.

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