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Orange and Lemon Pie - Chiffon Perfection Recipe
5 from 26 votes

Orange and Lemon Pie - Chiffon Perfection Recipe

This Orange and Lemon Pie features a light chiffon filling made with citrus juices, zest, and gelatin set in a crisp pie crust. The combination of fresh lemon and orange juice provides a bright, tangy flavor, balanced by the sweetness of sugar and the smooth texture set by gelatin. The fluffy filling is made richer with egg whites beaten to soft peaks, giving the pie its characteristic airy consistency.

Prep Time
30 mins
Cook Time
20 mins
Set time:
4 hrs
Total Time
4 hrs 50 mins
Servings: 8 servings
Calories: 213 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 pie crust store bought unbaked or use your own favorite recipe
  • ¾ cup sugar
  • 1 Tbsp gelatin unflavored
  • 1 pinch salt
  • 4 egg large, separated
  • ¼ cup water
  • ½ cup lemon fresh squeezed juice
  • ½ tsp lemon fresh, zest
  • ½ cup orange fresh squeezed juice
  • ½ tsp orange zest fresh

Instructions

    Cup of Yum
  1. Place pie crust into an 9" pie pan. Crimp the edges to create a decorative effect. Dock (poke) the dough all over with a fork. Freeze for about 20 minutes.
  2. Preheat your oven to 350'F.
  3. Blind bake the shell for about 15-20 minutes, or until the outer edges begin to turn color.
  4. Remove from the oven and allow to cool for about 30 minutes.
  5. In small bowl whisk together the yolks, lemon juice, orange juice and water until well combined.
  6. In a sauce pan combine the gelatin, ½ cup of sugar, and a pinch of salt. Stir the citrus juice mixture into the gelatin mixture. Light the flame after combined. Cook over medium heat whisking constantly until mixture starts to boil or bubble at the edges.
  7. Transfer to a bowl and stir in the lemon and orange zest. Chill in the refrigerator and stir every 5 minutes and do not let it set. This will take about 30-40 minutes or until it is the consistency of raw eggs.
  8. Using a stand mixer beat the whites with a pinch of salt. Start adding the remaining ¼ cup of sugar. Continue to beat until the whites form soft peaks.
  9. Fold the chilled citrus-egg yolk mixture into the beaten whites and combine thoroughly.
  10. Pour into the cooled baked pie shell. Refrigerate for about 4-8 hours before serving.
  11. Serve with a dollop of whipped cream if desired.

Notes

  • Freezing the unbaked pie crust is possible for up to two months if wrapped airtight before baking.
  • The pie can be made in advance and refrigerated for two to three days before serving, best served after setting about four hours.
  • The completed pie can be frozen tightly wrapped for up to two months; thaw overnight in the refrigerator before serving.

Nutrition Information

Calories 213kcal (11%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 81mg (27%) Sodium 125mg (5%) Potassium 89mg (2%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 145IU (3%) Vitamin C 13.4mg (15%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 213

% Daily Value*

Calories 213kcal 11%
Carbohydrates 31g 10%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 81mg 27%
Sodium 125mg 5%
Potassium 89mg 2%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 145IU 3%
Vitamin C 13.4mg 15%
Calcium 24mg 2%
Iron 1mg 6%

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