Lemon Chiffon Pie Recipe

There’s just something about a Lemon Chiffon Pie—it’s light, bright, and full of flavor.

I really love the way that smooth, airy texture almost disappears on your tongue, while the lemon wakes you right up.

Here’s how I make a soft, creamy chiffon pie with a crisp crust and just the right amount of lemon.

Let me walk you through the simple steps for the crust, the filling, and chilling it until it’s perfect. You don’t need fancy gadgets or weird ingredients—just a handful of basics and a bit of patience.

The result? A pie that looks gorgeous and tastes so fresh every time.

When it’s ready, you get a slice that’s sweet, tart, and silky. It’s a classic dessert that fits in at any gathering and, honestly, it always impresses.

Lemon Chiffon Pie Recipe

I keep coming back to lemon chiffon pie because it’s so light and creamy, but still packed with zippy lemon flavor. I pay attention to the tools, grab fresh lemons, and mix carefully to get that smooth, airy filling that stands up when you slice it.

Equipment

Before I start, I pull out a few basic tools. It just makes things go smoother and helps the filling not set up too soon.

• 9-inch pie pan (glass or metal)
• Medium and large mixing bowls
• Hand mixer or stand mixer with whisk attachment
• Rubber spatula for folding
• Saucepan for heating the lemon mixture
• Zester and juicer for fresh lemons
• Measuring cups and spoons
• Wire rack for cooling
• Plastic wrap for covering the pie while it chills

I always double-check that my bowls are totally clean and dry, especially the one for egg whites. Even a little grease can ruin your peaks.

Ingredients

Fresh lemons make all the difference—they give the filling real flavor and that lovely aroma. I want it tart, not mouth-puckering, so I balance it with sugar and a fluffy base.

• 1 pre-baked pie crust (9-inch)
• 3 large eggs, separated
• 1 cup granulated sugar, divided
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 1 packet (about 1 tablespoon) unflavored gelatin
• 1/4 cup cold water
• 1/2 cup heavy cream, whipped
• 1/4 teaspoon salt

I always taste my lemon juice before I add it. If it’s super tart, I’ll bump up the sugar just a bit. That whipped cream and those egg whites? They’re what make the chiffon so light.

Instructions

I start by blooming the gelatin so it’s ready to go. Then, I gently cook the lemon base—nobody wants curdled eggs.

• Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes.
• Whisk egg yolks, 1/2 cup sugar, lemon juice, and zest in a saucepan.
• Cook over medium heat, stirring, until it thickens. Take it off the heat and stir in the gelatin until it dissolves.
• Let it cool until it’s slightly thick but not set.
• Beat egg whites with salt until soft peaks form. Add the rest of the sugar and beat until stiff.
• Gently fold the whipped cream and egg whites into the lemon mixture.
• Spoon it all into the baked crust and chill for at least 4 hours.

I always chill the pie until it’s firm before I slice it. That way, it holds together and looks nice.

Notes

I keep the pie in the fridge and serve it cold—trust me, the texture’s best that way. The filling stays smooth for up to two days.

If I’m craving more lemon, I’ll add extra zest. For a softer set, I cut back the gelatin a little.

Tip: For neat slices, I use a clean, sharp knife dipped in hot water.

Sometimes I’ll decorate the top with a few thin lemon slices or a dollop of whipped cream. It just looks so fresh that way.

Tasting Notes

When I take the first bite, the lemon flavor jumps out at me. It’s bright and tangy, but thankfully, not too sour.

There’s just enough sweetness to keep the citrus in check, so every bite feels smooth and honestly pretty refreshing.

The texture? Light and airy, almost like it’s floating. I notice the chiffon filling melting on my tongue—creamy, but not the sort of heavy that makes you stop after one slice.

The crust brings in a nice bit of contrast. It’s got this slight crunch that works really well with the soft filling. I love how the buttery notes in the crust actually let the lemon shine, instead of bulldozing right over it.

There’s also this gentle aroma of fresh lemon zest that lingers. It gives the pie a clean, lively scent, like it just came out of someone’s kitchen. Every bite just kind of feels like a sunny day—simple, homemade comfort, you know?

---