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This fluffy lemon chiffon pie is light, creamy and has the perfect lemon flavor. It is perfect for spring or summertime dessert! Or any time you are need something light and lemony!i
Why You’ll Love This Recipe!
This lemon chiffon pie is a little slice of heaven. A graham cracker crust is topped with lemon curd and a creamy light, fluffy, lemon chiffon filling.
This pie would make the perfect addition to your Easter dinner or brunch or any meal just because a lemon chiffon pie is always a good idea!
Ingredients Needed
- Graham crackers
- Granulated sugar
- Salt
- Butter. I use salted butter
- Unflavored gelatin
- Eggs
- Cornstarch
- Lemons
- Heavy whipping cream
- Cream cheese
How to Make a Lemon Chiffon Pie
- Preheat oven to 325 degrees F.
- Process graham cracker crumbs in food processor until finely ground, about 30 seconds (you should have about 1¼ cups crumbs which is 9 sheets of graham crackers.
- Add sugar and salt in graham cracker mixture and pulse to combine.
- Pour in melted butter to food processor and pulse until mixture resembles wet sand.
- Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate.
- Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely.
Lemon Curd
- Sprinkle ½ tsp gelatin over 2 Tbsp water in small bowl and let sit until gelatin softens, about 5 minutes.
- Repeat with a second small bowl, remaining ½ tsp gelatin, and remaining 2 Tbsp water.
- Mix together 2 eggs and 3 egg yolks together in medium saucepan until thoroughly combined
- Mix into egg mixture, 1 cup sugar, cornstarch, and salt until well combined.
- Whisk in lemon zest and juice and heavy cream.
- Cook lemon mixture over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees).
- Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.
- Remove 1¼ cups curd from pan and pour through fine-mesh strainer set in bowl.
- Transfer strained curd to prepared pie shell.
- Place filled pie shell in freezer.
- Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl.
- In a bowl, whip 3 egg whites with a hand mixer or in a stand mixer on medium-low speed until foamy, about 2 minutes.
- Increase speed to medium-high and slowly add remaining ¼ cup sugar.
- Continue whipping until whites are stiff and glossy, about 4 minutes.
- Add curd–cream cheese mixture into bowl and whip on medium speed until few streaks remain, about 30 seconds, mix until combined and there are no streaks.
- Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center.
- Refrigerate for at least 4 hours or up to 2 days before.
- Top it with some freshly whipped whip cream for the crowning touch! I use a decorating bag and a large star tip to pipe my whipping cream onto the pie.
Then just slice yourself up a nice big piece. It is nice and light so you can eat a big piece! Love that layer of lemon curd on the bottom.
Tips for Making Lemon Chiffon Pie
- Pie crust. If you prefer, you can use a pastry crust instead of a graham cracker crust. This is my favorite pastry crust recipe.
- Always use fresh lemon juice for the best flavor.
- If you prefer, you can use lime juice or orange juice or a mixture of juices for a more tropical flavor.
Frequently Asked Questions
Can I use store bought lemon curd?
You can totally use store bought lemon curd if you prefer to save time.
Do I need to refrigerate leftover lemon chiffon pie?
This pie should be kept covered in the refrigerator and will last 3-4 days. Store covered or in an airtight container.
Can I freeze lemon chiffon pie?
Yes! Wrap it tightly in plastic wrap or a layer of foil and then place in a zippered freezer bag. It will last in the freezer for up to 2 months.
Check out more of my favorite Lemon Pies:
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Lemon Chiffon Pie
Creamy Lemon Pie in a graham cracker crust.
Prep:30 minutes
Cook:15 minutes
Chill:4 hours
Total:4 hours 45 minutes
Ingredients
CRUST
- 9 whole graham crackers
- 3 Tbsp sugar
- ? tsp salt
- 5 Tbsp unsalted butter melted
FILLING
- 1 tsp unflavored gelatin
- 4 Tbsp water
- 5 large eggs 2 whole, 3 separated
- 1 ¼ C sugar
- 1 Tbsp cornstarch
- ? tsp salt
- 1 Tbsp grated lemon zest plus ¾ cup juice 4 lemons
- ¼ C heavy cream
- 4 oz. cream cheese cut into ½-inch pieces, softened
Instructions
FOR THE CRUST
- Preheat oven to 325 degrees F.
- Process graham crackers in food processor until finely ground, about 30 seconds (you should have about 1¼ cups crumbs). Add sugar and salt and pulse to combine.
- Add melted butter and pulse until mixture resembles wet sand.
- Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely.
FOR THE FILLING
- Sprinkle ½ tsp gelatin over 2 Tbsp water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining ½ tsp gelatin, and remaining 2 Tbsp water.
- Mix together 2 eggs and 3 yolks together in medium saucepan until thoroughly combined
- Mix in 1 cup sugar, cornstarch, and salt until well combined.
- Whisk in lemon zest and juice and heavy cream.
- Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees).
- Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.
- Remove 1¼ cups curd from pan and pour through fine-mesh strainer set in bowl.
- Transfer strained curd to prepared pie shell.
- Place filled pie shell in freezer.
- Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl.
- Whip 3 egg whites on medium-low speed until foamy, about 2 minutes.
- Increase speed to medium-high and slowly add remaining ¼ cup sugar.
- Continue whipping until whites are stiff and glossy, about 4 minutes.
- Add curd–cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds, mix until combined and there are no streaks.
- Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving
Tips & Notes:
Tips for Making Lemon Chiffon Pie
- Pie crust. If you prefer, you can use a pastry crust instead of a graham cracker crust. This is my favorite pastry crust recipe.
- Always use fresh squeeze lemon juice for the best flavor.
- If you prefer, you can use lime juice or orange juice or a mixture of juices for a more tropical flavor.
Nutrition Facts:
Calories: 310kcal (16%) Carbohydrates: 40g (13%) Protein: 5g (10%) Fat: 15g (23%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 118mg (39%) Sodium: 155mg (7%) Potassium: 77mg (2%) Fiber: 1g (4%) Sugar: 32g (36%) Vitamin A: 534IU (11%) Vitamin C: 1mg (1%) Calcium: 40mg (4%) Iron: 1mg (6%)
Leigh Anne says
Laurie, I don’t worry about it all. I’ve eaten raw cookie dough all my life too!
Laurie says
Leigh Anne do you ever worry about using raw egg whites in the filling?
I think the recipe sounds wonderful but I hesitate serving or eating anything with raw eggs. Am I being overly cautious ?
Spinnin Jenny says
Could I substitute oranges for the lemons? My family would prefer oranges, plus I have an abundance of oranges now. I love lemons, and will be making this pie soon, and maybe an orange one, too.
Leigh Anne says
Absolutely – it would be great oranges or even limes! Any citrus fruit work work.