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Lemon Chiffon Pie Recipe

Lemon Chiffon Pie Recipe

Light, citrusy, and silky, this lemon chiffon pie sets in a crisp graham crust. A sunshine-bright slice for any occasion.
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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1.67 cup graham cracker crumbs for the crust
  • 2.5 tbsp granulated sugar for the crust
  • 5.5 tbsp unsalted butter, melted for the crust
  • 2.3 tsp unflavored powdered gelatin
  • 0.23 cup cold water to bloom the gelatin
  • 0.8 cup granulated sugar for the filling
  • 0.7 cup fresh lemon juice
  • 0.9 tbsp finely grated lemon zest
  • 4 large egg yolks
  • 4 large egg whites room temperature
  • 0.3 tsp cream of tartar
  • 0.13 tsp fine sea salt
  • 0.75 cup heavy whipping cream for topping
  • 0.5 tsp vanilla extract for whipped cream
  • 0.5 tsp extra lemon zest for garnish, optional

Instructions

Preparation Steps

  • Heat oven to 350°F. Lightly butter a 9-inch pie plate.
  • Stir crumbs, 2.5 tbsp sugar, and melted butter until evenly moistened.
  • Press mixture firmly into plate and up the sides. Bake 8–10 minutes; cool completely.
  • Bloom gelatin by sprinkling it over cold water; let stand 5 minutes.
  • Whisk yolks, 0.8 cup sugar, lemon juice, zest, and salt in a saucepan.
  • Cook over medium, stirring constantly, until thickened and 160°F, about 5–7 minutes.
  • Remove from heat and stir in bloomed gelatin until fully dissolved.
  • Cool lemon base to just warm, stirring occasionally to prevent a skin.
  • Beat egg whites with cream of tartar to glossy medium peaks.
  • Fold whites into lemon base in three additions until no streaks remain.
  • Pour filling into cooled crust. Chill until set, at least 4 hours.
  • Whip cream with vanilla to soft peaks. Spread or pipe on pie; garnish with zest.

Notes

Try a gingersnap crust for a spicier spin, or add blueberry compote on top. For safety, use pasteurized eggs or ensure the lemon base reaches 160°F before folding in whites. Pie keeps chilled, covered, up to 2 days; add whipped cream just before serving.
This recipe is an original creation inspired by classic Lemon Chiffon Pie Recipe flavors. All ingredient ratios and instructions are independently developed.