Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Prep time: 30 min
Cook time: 12 min
Total time: 4 h 42 min
Yield: 8 slices
Ingredients: 0.25 ounce plain gelatin; ¼ cup cold water; 4 large eggs; 1 cup granulated sugar; ⅓ cup lemon juice; 1 Tablespoon lemon zest; 1 9-inch pie crust

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Prep Time
30 mins
Cook Time
30 mins
Chill Time
4 hrs
Total Time
4 hrs 42 mins
Servings
8 slices
Course
Baked Goods
Cuisine
American

Lemon Chiffon Pie

Nicole Henderson

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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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Ingredients

Servings

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

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Instructions

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.

Notes

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.
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.