Light and Fluffy Lemon Chiffon Pie Recipe

Lemon chiffon pie is a traditional American dessert that has been around since the early 1900s. The combination of sweet and tart flavors makes this lemon pie irresistible, and the chiffon is so light it melts in your mouth! Follow this recipe to learn how to make the perfect lemon chiffon pie every time.

We have a lemon tree on our lanai now, growing in a large pot. What better way to use up those lemons than with this delicious lemon recipe!? This delicious lemon chiffon pie is light and airy with a delicate lemon flavor. If you prefer a stronger lemon flavor, adding more lemon zest or a smidge more lemon juice should do it for you.

Light and Fluffy Lemon Chiffon Pie Recipe

A favorite pie for many, this is a classic dessert that has been around for decades. It is a light and fluffy lemon pie made with egg whites, sugar, and lemon juice. The result is a creamy and delicious treat that is perfect for any occasion.

Whether you are serving it as part of a larger meal or as a stand-alone dessert, this lemon chiffon pie is sure to be a hit. With its bright flavor and fluffy texture, this pie is sure to put a smile on everyone’s face.

Light as a feather and oh-so refreshing, this is the perfect dessert to serve family and friends.

What is chiffon in a pie?

Chiffon is a type of foam that is raised by whipping egg whites into a meringue to create volume and thicken with gelatin. This results in a light and airy pie that is soft and fluffy. A chiffon pie is a pie with a prepared (baked) pie crust that is then filled with that chiffon filling.

Tips and variations for making this lemon chiffon pie:

● This pie uses a prebaked pie crust – I suggest using this easy pie crust dough recipe. You can also bake a pie shell from the grocery store.

● You could use a graham cracker crust if you prefer and have a no-bake pie. If using a graham cracker crust, another idea is to use a spring-form pan instead of a pie pan!

● The gelatin mixture must be warm to temper the egg whites properly. If the mixture has cooled too much, just slowly warm it on the double broiler. It does not have to be (and should not be) boiling hot.

● Use fresh lemon juice if possible. It will turn out better than using reconstituted lemon juice.

● This is not lemon meringue pie, but meringue is used to make this lemon chiffon pie.

● 1 teaspoon of lemon zest should equal the rind from half a lemon.

● Bring your meringue to no more than very soft peaks. If you bring it to stiff peaks, you may find the chiffon not to be as airy as you would like.

● Tempering is the process of combining two ingredients of very different temperatures. The two ingredients are slowly combined so they both gradually rise to the same temperature. In this case, you do not want to cook the eggs when adding them to the warm gelatin mixture.

● In addition to whipped cream, you can garnish this lemon chiffon pie with mint leaves and/or lemon zest.

● If you don’t have a double boiler, you can use two medium-sized pots that are the same size.

● You can make this delicious lemon pie the night before an event or dinner. It is a good idea to wait to top with whipped cream until about an hour before serving.

● This recipe is made with simple ingredients commonly found at your local grocery store.

More of my favorite pies you will want to make:

● Blueberry Pie Recipe
● Homemade Fresh Apple Pie
● Easy Crustless Pumpkin Pie Recipe

Other lemon recipes you might enjoy:

● Lemon Meringue Cake Recipe
● Lemon Snowball Cookies Recipe
● Lemon Curd Recipe

Light and Fluffy Lemon Chiffon Pie Recipe Ingredients:

● 1 prepared, baked, and cooled 9-inch pie shell
● 1 tablespoon or one packet of unflavored Gelatin
● ¼ cup cold Water
● 4 Eggs, separated
● 1 cup Sugar, divided
● ½ cup fresh Lemon Juice
● ½ teaspoon Salt
● 1 teaspoon grated Lemon Zest
● ¼ cup Whipped Cream, for garnish

Light and Fluffy Lemon Chiffon Pie Mise en Place:

● Measuring Cup
● Measuring Spoons
● 9-inch Pie Plate
● Small Mixing Bowl
● 2 Medium Mixing Bowls
● Electric Mixer: Stand Mixer (paddle attachment, whisk, bowls, etc.) or Hand Mixer
● Double Boiler with 2 inches of water in the bottom
● Rubber Spatula
● Spoon

Light and Fluffy Lemon Chiffon Pie Recipe Directions:

1. Bake a pie crust in a 9-inch pie pan. I recommend this easy and sweet pie crust recipe. Allow the pie crust to cool completely.
2. Sprinkle gelatin into the water and allow it to bloom. Set aside for now.

3. Separate the eggs and set aside the whites for now.
4. Beat the 4 egg yolks until lighter in color, about 2 minutes.

5. Add half a cup of the granulated sugar, lemon juice, and salt to the egg yolks and continue beating until frothy, another 3-4 minutes.

6. Heat 2″ of water in the bottom of a double boiler. The water in the base of the boiler should be boiling gently, and the water should not touch the upper pot.
7. Pour the egg yolk mixture into the top of a double boiler. Heat on medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 minutes. Remove from heat.

8. Add the softened gelatin and stir until dissolved.

9. Add the lemon zest and stir. Set aside while you prepare the meringue.

10. In a medium bowl, beat the egg whites on high for 2 minutes until the egg whites start to froth. Slowly add the remaining half cup of sugar while beating the egg whites to make a meringue. It will be very light and frothy.

11. Add the warm lemon gelatin mixture to the egg whites slowly and fold the egg whites into the lemon mixture by hand. This will temper the egg whites. Do this step slowly to avoid deflating the meringue.

12. Pour the lemon chiffon mixture into a prepared pie crust (make certain it is a cooled crust) and spread evenly to the ends of the pie crust. Refrigerate for 1-2 hours until fully set, and the pie is completely chilled.

13. Top with whipped cream.

14. Store, covered in plastic wrap, in the refrigerator for up to 5 days.

Yield: 1

Light and Fluffy Lemon Chiffon Pie Recipe

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Light and Fluffy Lemon Chiffon Pie Recipe. Lemon chiffon pie is a traditional American dessert that has been around since the early 1900s. The combination of sweet and tart flavors makes this lemon pie irresistible, and the chiffon is so light it melts in your mouth! Follow this recipe to learn how to make the perfect lemon chiffon pie every time.

Prep Time 20 minutes

Cook Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 28 minutes

Ingredients

• 1 prepared, baked, and cooled 9-inch Pie Shell
• 1 tablespoon or one packet of unflavored Gelatin
• ¼ cup cold Water
• 4 Eggs, separated
• 1 cup Sugar, divided
• ½ cup fresh Lemon Juice
• ½ teaspoon Salt
• 1 teaspoon grated Lemon Zest
• ¼ cup Whipped Cream, for garnish

Instructions

1. Bake a pie crust in a 9-inch pie pan. I recommend this easy and sweet pie crust recipe. Allow the pie crust to cool completely.
2. Sprinkle gelatin into the water and allow it to bloom. Set aside for now.
3. Separate the eggs and set aside the whites for now.
4. Beat the 4 egg yolks until lighter in color, about 2 minutes.
5. Add half a cup of the granulated sugar, lemon juice, and salt to the egg yolks and continue beating until frothy, another 3-4 minutes.
6. Heat 2" of water in the bottom of a double boiler. The water in the base of the boiler should be boiling gently, and the water should not touch the upper pot.
7. Pour the egg yolk mixture into the top of a double boiler. Heat on medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 minutes. Remove from heat.
8. Add the softened gelatin and stir until dissolved.
9. Add the lemon zest and stir. Set aside while you prepare the meringue.
10. In a medium bowl, beat the egg whites on high for 2 minutes until the egg whites start to froth. Slowly add the remaining half cup of sugar while beating the egg whites to make a meringue. It will be very light and frothy.
11. Add the warm lemon gelatin mixture to the egg whites slowly and fold the egg whites into the lemon mixture by hand. This will temper the egg whites. Do this step slowly to avoid deflating the meringue.
12. Pour the lemon chiffon mixture into a prepared pie crust (make certain it is a cooled crust) and spread evenly to the ends of the pie crust. Refrigerate for 1-2 hours until fully set, and the pie is completely chilled.
13. Top with whipped cream.
14. Store, covered in plastic wrap, in the refrigerator for up to 5 days.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 202mgCarbohydrates: 36gFiber: 1gSugar: 28gProtein: 5g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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