One bite of this lemon chiffon pie, and you’ll be in citrus heaven!
This dreamy dessert is the perfect balance of tart and sweet. Every slice offers a taste of summer and sunshine, but it’s delicious year-round!
It has a buttery graham cracker crust and a lighter-than-air lemon filling. Add a dollop of whipped cream for serving, and it’s pretty hard to beat.
Lemon chiffon pie is impressive, delectable, and ideal for any occasion. Let’s get baking!
Why You’ll Love This Lemon Chiffon Pie
Tantalizing Taste and Texture: The zesty, cloud-like lemon filling, buttery graham cracker crust, and creamy whipped topping offer an amazing combination of rich flavors and textures.
Make-Ahead Marvel: Since this baby needs a few hours to set in the fridge, it’s ideal for for dinner parties.
Versatile Crowd-Pleaser: Serve it on a casual weeknight, at birthdays, or even holidays. It’s a great addition to any dinner table.
Ingredients
- Fresh Lemon Juice & Zest: Freshly squeezed and grated, please! They’re the key to the bright, tangy flavor.
- Graham Crust: A classic combination of graham cracker crumbs, granulated sugar, and melted unsalted butter. It’s a crunchy, sweet base that everyone will love.
- Unflavored Gelatin: Helps the pie set up beautifully without compromising on flavor.
- Large Pasteurized Eggs: The yolks create a rich, custardy base, while the whites whip up into a fluffy meringue. You don’t have to use pasteurized, but since the finished pie isn’t baked, it’s a good idea.
- Salt: A pinch enhances all the other flavors, bringing out the best in the lemon and balancing the sweetness.
- Granulated Sugar: Granulated sugar does double duty, sweetening the lemon filling and the pillowy meringue.
- Heavy Cream: Whip it into soft peaks with sugar and vanilla. It creates a luxurious, velvety topping that’s the crowning glory of this pie.
- Vanilla Extract: A splash of vanilla in the whipped cream adds warmth that rounds out the bright, zesty filling.
How to Make Lemon Chiffon Pie
There’s something so special about the combination of a buttery graham cracker crust, silky smooth lemon filling, and pillowy whipped cream.
It’s like a delightful dance of textures and flavors in every forkful.
And yet, it couldn’t be easier to recreate!
1. PREHEAT the oven to 350°F.
2. MIX the cracker crumbs, sugar, and melted butter in a medium bowl. Press into a 9-inch pie dish.
3. BAKE the crust for 10 minutes, then cool completely.
4. SOFTEN the gelatin in cold water for 5 minutes.
5. SIMMER 2-3 inches of water in a medium pot over medium-low heat.
6. WHISK the yolks, sugar, salt, lemon juice, and zest in a heat-proof bowl. Reduce the heat to low, place the bowl over the simmering water, and whisk constantly until thickened.
7. ADD the gelatin and whisk until smooth. Set aside to cool.
8. WHIP the egg whites until foamy, and add the remaining 1/2 cup sugar until stiff peaks form. Gently fold into the lemon mixture.
9. POUR the filling into the cooled crust, smooth the top, and refrigerate for 4 hours.
10. WHISK the cold cream, sugar, and vanilla until soft peaks form. Spread or pipe over the pie and chill. Enjoy!
Tips For the Best Lemon Chiffon Pie
I have to admit, I was a bit intimidated by the thought of making a chiffon pie from scratch.
But trust me, it’s so worth the effort!
Watching the lemon filling thicken on the stove and gently folding in the fluffy meringue made me feel like a true pastry chef.
But if you’re nervous, don’t worry! I have a few tips below:
- Cool the crust. Let it cool fully before adding the filling so it doesn’t melt. Feel free to use store-bought or a pastry crust instead.
- Egg safety tip. Use pasteurized eggs for food safety. It’s not a huge issue if you use regular eggs, and it’s your choice in the end. I typically use regular eggs.
- Meringue tip. Wipe the bowl of the mixer with lemon juice or white vinegar to remove any oils.
- Be gentle with the meringue. Make a small “sacrifice” of meringue (about 1/4 cup). Whisk it well into the lemon filling to loosen it up. Then, gently fold in the rest.
- Chill overnight. It should set up in 3-4 hours, but overnight is best if you can wait.
- Make ahead. You can make the crust and lemon custard ahead. Press plastic onto the surface of the custard so it doesn’t form a skin. Whip the egg whites and mix the day you need to make the pie.
- Variations. Experiment with citrus flavors like lime, orange, or grapefruit. You can also make a crust with gingersnaps or vanilla wafers instead of graham crackers.
How to Store
If you’re looking for a dessert that’s sure to impress your family and friends, give this lemon chiffon pie a try.
It’s the perfect balance of homemade comfort and elegant indulgence.
And it stores well, too!
To Store: To maintain its freshness and texture, keep the lemon chiffon pie in the refrigerator, covered with plastic wrap, for up to 3 days.
To Freeze: Wrap the pie tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Note: The whipped cream might not last as long as the pie in the fridge, and it won’t freeze well.
So, remove any toppings before storing and add fresh whipped cream just before serving for best results.
More Lovely Lemon Desserts to Try
Lemon Cooler Cookies
Lemon Yogurt Cake
Lemon White Chocolate Chip Cookies
Lemon Brownies
Lemon Chiffon Pie
8
servings25
minutes15
minutes364
kcalThis nostalgic lemon chiffon pie combines a crisp graham cracker crust with a lusciously light and airy lemon custard and delicate meringue filling.
Ingredients
- For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted
- For the Filling
1 (0.25 ounce) packet unflavored gelatin
1/4 cup cold water
4 large pasteurized eggs, separated
1 cup granulated sugar, divided
1/2 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon lemon zest
- For the Whipped Cream Topping
1 cup cold heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°Fahrenheit.
- Make the crust: In a medium bowl, mix the cracker crumbs with the sugar and melted butter until well combined. Press the mixture firmly into a 9-inch pie dish. Bake for 10 minutes, then set aside to fully cool.
- In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to soften.
- Add 2-3 inches of water to a medium pot and bring to a simmer over medium heat. Reduce the heat to low.
- Make the lemon filling: In a large heat-proof bowl (wider than the pot), whisk the egg yolks with 1/2 cup of sugar, salt, lemon juice, and lemon zest. Place the bowl on the rim of the pot over the simmering water (it shouldn’t touch the water) and whisk constantly until thickened.
- Remove the bowl from the double boiler and add the gelatin. Whisk until smooth, then set aside to cool.
- Make the meringue: When the custard is cool, beat the egg whites in a stand mixer until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
- Gently fold 1/3 of the meringue into the lemon filling. Then, fold in the remaining meringue until no white streaks remain.
- Pour the filling into the cooled graham cracker crust. Smooth the top with a spatula and refrigerate for at least 4 hours or until fully set.
- Make the whipped cream topping: Add cold heavy cream, sugar, and vanilla extract to a bowl. Beat until soft peaks form, then spread or pipe the whipped cream over the pie.
- Chill for 10-15 minutes before serving. Garnish with lemon slices and enjoy!
Notes
- Eggs: For food safety, use pasteurized eggs. It’s not a huge issue if you use regular eggs, and it’s your choice in the end. I typically use regular eggs.
- Meringue: Before whipping the egg whites, wipe the bowl of the mixer with lemon juice or white vinegar to remove any oils.
- Mixing: Make a small “sacrifice” of meringue (about 1/4 cup). Whisk it well into the lemon filling to loosen it up. Then, gently fold in the rest.
