For an extra burst of lemon flavor, try adding a few drops of lemon extract to the custard mixture. If you don't have a double boiler, you can create one by placing a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Be careful not to overcook the custard, as it can curdle. Keep the heat low and stir constantly. Folding the egg whites gently is key to maintaining the light and airy texture of the chiffon filling. For a smoother filling, you can strain the cooled custard through a fine-mesh sieve before folding in the egg whites.
Lemon Chiffon Pie
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME2 hrs 45 mins
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SERVING12 People
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VIEWS115
Experience the ethereal delight of Lemon Chiffon Pie, a cloud-like confection that dances on the palate. Its light, airy texture and vibrant lemon flavor create a symphony of sweet and tangy notes, making it the perfect dessert for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol68 mg
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Fiber0 g
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Protein4 g
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Saturated Fat2 g
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Sodium233 mg
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Sugar25 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a small bowl, pour the cold water and sprinkle the unflavored gelatin over the surface. Let it stand for about 5 minutes to soften.
02 Step
Recipe View 10 mins In a separate bowl, whisk together 1/2 cup of the sugar, egg yolks, lemon juice, and salt until smooth. Transfer the mixture to the top of a double boiler set over simmering water. Cook, stirring constantly, until the mixture thickens to the consistency of a light custard (about 8-10 minutes).
03 Step
Recipe View 15 mins Remove the custard from the heat and stir in the lemon zest and softened gelatin until the gelatin is completely dissolved. Set aside to cool slightly, allowing it to thicken for about 10-15 minutes.
04 Step
Recipe View 5 mins In a clean glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining 1/2 cup of sugar, continuing to beat until soft peaks form (about 3-5 minutes).
05 Step
Recipe View 5 mins Gently fold the beaten egg whites into the cooled lemon custard mixture until just combined, being careful not to deflate the whites.
06 Step
Recipe View 1 mins Pour the lemon chiffon filling into the prepared graham cracker crust. Smooth the top with a spatula.
07 Step
Recipe View 2 hrs Cover the pie with plastic wrap, gently pressing it onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, until firm.
08 Step
Recipe View 1 mins Before serving, garnish with sweetened whipped cream, fresh berries, or a dusting of powdered sugar, if desired. Slice and enjoy the refreshing taste of homemade Lemon Chiffon Pie.
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Felix Schmidt
Jun 23, 2025My family loved this pie! It's definitely going into my regular rotation of desserts.
Damion Bahringer
Jun 7, 2025The tips were really helpful, especially the one about folding in the egg whites gently.
Zelma Krajcik
Apr 9, 2025I substituted lime juice for the lemon juice and it was equally delicious!
Gust Mayertromaguera
Sep 29, 2024This pie was a showstopper! The texture was so light and the lemon flavor was perfect.
Zita Collinsjerde
Jul 9, 2024I was a little intimidated by the double boiler step, but it was actually quite easy. The pie turned out amazing!