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Lemon Chiffon Pie

Lemon Chiffon Pie

  • Author: admin
  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A light, fluffy, and tangy Lemon Chiffon Pie with a delicate balance of bright lemon flavor and airy texture, perfect for family gatherings, summer parties, or any sweet craving. This classic dessert features a buttery graham cracker crust, a smooth lemon custard base, and whipped egg whites folded in for a cloud-like chiffon filling that melts in your mouth.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar

Lemon Chiffon Filling

  • 5 large egg yolks
  • 1 cup granulated sugar (divided)
  • 3/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons gelatin powder
  • 3/4 cup cold water (for gelatin blooming)
  • 5 large egg whites
  • Pinch of salt

Toppings (optional)

  • Whipped cream
  • Thin lemon slices
  • Fresh lemon zest

Instructions

  1. Prepare the Graham Cracker Crust: Combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into a pie dish and chill for at least 30 minutes to set into a crisp, flavorful crust.
  2. Make the Lemon Custard Base: In a heatproof bowl, whisk together egg yolks and half of the sugar until pale and smooth. Slowly add fresh lemon juice and lemon zest. Cook over gentle simmer, stirring constantly, until the mixture thickens into a custard. Meanwhile, bloom gelatin in cold water for 5 minutes, then stir softened gelatin into the warm custard to dissolve completely.
  3. Whip the Egg Whites: In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar while whipping to stabilize the peaks.
  4. Fold and Combine: Gently fold the whipped egg whites into the cooled lemon custard in batches using a slow folding motion to retain maximum airiness and create a light, fluffy chiffon filling. Pour this mixture into the chilled graham cracker crust.
  5. Chill Until Set: Refrigerate the pie for at least 4 hours or overnight to allow the gelatin to set the filling with a light, custardy texture.
  6. Add Whipped Cream (Optional): Before serving, spread or pipe whipped cream on top. Garnish with thin lemon slices or additional lemon zest for an elegant finish.

Notes

  • Use freshly squeezed lemon juice and zest for the best vibrant citrus flavor.
  • Bring eggs to room temperature before whipping to achieve maximum volume in egg whites.
  • Fold egg whites gently to keep the filling airy and light.
  • Bloom gelatin fully in cold water before adding to custard to prevent lumps.
  • Chill the pie properly to ensure perfect set and texture.
  • Use pasteurized eggs if concerned about raw egg whites safety.
  • Can be prepared a day in advance to improve flavor melding and firmness.
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: No bake / chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 280
  • Sugar: 24g
  • Sodium: 120mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 0.5g
  • Protein: 4g
  • Cholesterol: 115mg

Keywords: Lemon chiffon pie, light lemon pie, tangy dessert, chiffon pie recipe, summer dessert, airy pie, lemon custard pie

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Find it online: https://dishesbyme.com/lemon-chiffon-pie/