Servings
Font
Back
Lemon Chiffon Pie
0 from 0 votes

Lemon Chiffon Pie

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!

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

Ingredients

  • 0.25 ounce gelatin one packet, plain
  • ¼ cup water cold
  • 4 egg separated, large
  • 1 cup granulated sugar divided
  • ⅓ cup lemon juice
  • 1 Tablespoon lemon zest
  • 1 pie crust baked, 9-inch

Instructions

    Cup of Yum
  1. In a small bowl, combine packet of gelatin with cold water. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Gently fold the egg white mixture into the COOLED lemon custard. Spoon the filling into a baked (and cooled) pie crust. Smooth the top.
  6. 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.

Nutrition Information

Serving 1slice

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories

% Daily Value*

Serving 1slice

* Percent Daily Values are based on a 2,000 calorie diet.