Lemon Chiffon Pie is cool and creamy, with the perfect balance of sweet-tart flavors. Bright, citrusy, and oh-so-silky, this classic pie recipe is sure to be a hit!
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Why You’ll Love This Pie Recipe
Chiffon pie has an extra light, airy filling thanks to the addition of meringue. The result is a uniquely delicious dessert that’s perfect when you want to impress.
This lemon chiffon pie is creamy and smooth, just tart enough without overdoing it, and completely irresistible.
Here’s why you’ll love it:
- The silky-smooth filling is light, refreshing, and bursting with citrus flavor. The meringue makes it extra fluffy and adds an airy texture to each bite.
- It’s perfect for any occasion, from backyard barbecues to fancy dinner parties and holiday get-togethers.
- You can easily make this pie ahead of time and store it in the fridge until you’re ready to serve.
If you love today’s pie, give our simple, 6 ingredient creme brulee recipe a try next!
Important Ingredient Notes
I love that this pie recipe only needs a handful of ingredients!
- Plain gelatin – This helps the filling hold its volume without deflating. We use plain gelatin in our peanut butter pie recipe too!
- Eggs – Separate the eggs from the whites; this is easier when the eggs are cold.
- Lemon juice and zest – Be sure to zest the lemons before juicing them for this lemon chiffon pie. It’s easier that way!
- Pie crust – Use store-bought pie crust or your favorite homemade pie crust. Also delicious when served on a graham cracker pie crust too.
How to Make Lemon Chiffon Pie
Prepare: In a small bowl, combine the packet of gelatin with cold water.
Start the Filling:
- In a small saucepan set over medium heat, combine the egg yolks with 3/4 cup of sugar and the lemon juice.
- Whisk constantly until the mixture thickens and turns a pale yellow color. Remove from heat.
- Add the gelatin mixture to the egg mixture.
- Add the lemon zest and let the custard cool to room temperature.
Beat the Egg Whites:
- In a large mixing bowl, beat the egg whites until soft peaks form.
- Slowly pour in the remaining 1/4 cup sugar.
- Keep whipping the egg whites until stiff peaks form.
Finish the Filling:
- Gently fold the egg white mixture into the cooled lemon custard.
- Spoon the filling into the baked and cooled pie crust.
- Smooth the top.
Chill and Serve: Loosely cover the lemon chiffon pie with plastic wrap and refrigerate for at least 4 hours, or overnight. Top with whipped cream and lemon slices.
A custard pie isn’t whipped and doesn’t have added meringue, so while the filling is creamy, it’s not light and airy like a chiffon pie.
If your lemon chiffon pie is not fluffy, it’s likely that the egg whites were not whipped long enough. Stiff peaks mean that when you lift the beaters, the peaks stand straight up without folding over.
Yes, you can make meringue by hand with a mixing bowl and whisk, but it takes a whole lot of work! A stand mixer or hand mixer reduces the time (and effort!) needed.
More Reader Favorite Pie Recipes
- Chocolate Pecan Pie
- Chess Pie
- Grasshopper Pie
- Coconut Cream Pie
- Pineapple Pie
- Peanut Butter Pie Recipe
Lemon Chiffon Pie
- 0.25 ounce plain gelatin, one packet
- ¼ cup cold water
- 4 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup lemon juice
- 1 Tablespoon lemon zest
- 1 9-inch pie crust, baked
- In a small bowl, combine packet of gelatin with cold water. Set aside.
- In a small saucepan, combine egg yolks with 3/4 cup sugar, and lemon juice, and place pan over medium heat. Whisk constantly until filling becomes thick and a pale yellow color. This will take about 10-12 minutes. Remove from heat.
- Add the gelatin mixture to the egg mixture, it should be thick by now. Add in lemon zest and let the custard cool to room temperature.
- In a large mixing bowl, beat egg whites until soft peaks, then slowly pour in the remaining 1/4 cup sugar. Keep whipping the egg whites until stiff peaks form.
- Gently fold the egg white mixture into the COOLED lemon custard. Spoon the filling into a baked (and cooled) pie crust. Smooth the top.
- Loosely cover the pie with plastic wrap and chill in the refigerator for at least four hours, or overnight. Top with whipped cream and lemon slices, if desired.
- I used Knox gelatin packets in this recipe.
- Two lemons should be enough for the zest and juice.
- Feel free to use a homemade pie crust, refrigerated pie crust, or a frozen baked pie crust for this lemon chiffon pie recipe. Be sure it’s baked and cooled, or thawed if frozen.
- Store the pie in the refrigerator for up to 3 days, covered loosely with plastic wrap.
- Freeze lemon chiffon pie for up to 2 months by covering it with plastic wrap and foil. Thaw overnight in the refrigerator before serving.
- This lemon chiffon pie recipe uses raw egg whites. Make sure you use pasteurized eggs. Consuming raw egg whites may not be safe for small children, pregnant women, or the elderly.
- 1/2 teaspoon of cream of tartar in the egg whites can help them stiffen quicker (or if you’re having difficulty).
- See blog post for more recipe tips and tricks.