Lemon Chiffon Pie
A light, airy, and creamy classic! This Lemon Chiffon Pie has a crisp crust and zippy lemon filling, balanced by sweetness and a fluffy texture—perfect for spring or any celebration.
Equipment
- 9-inch pie pan
- medium mixing bowl
- Large mixing bowl
- Hand mixer or stand mixer
- rubber spatula
- Saucepan
- Zester
- Juicer
- Measuring cups and spoons
- Wire rack
- Plastic wrap
Ingredients
- 1 pre-baked pie crust 9-inch
- 3 large eggs separated
- 1 cup granulated sugar divided
- 1 tbsp lemon zest
- 0.5 cup fresh lemon juice about 2–3 lemons
- 1 tbsp unflavored gelatin about 1 packet
- 0.25 cup cold water
- 0.5 cup heavy cream whipped
- 0.25 tsp salt
Instructions
- Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes.
- Whisk egg yolks, 1/2 cup sugar, lemon juice, and zest in a saucepan. Cook over medium heat, stirring, until thickened.
- Remove from heat and stir in gelatin until dissolved. Let cool until slightly thickened but not set.
- Beat egg whites with salt until soft peaks form. Add remaining sugar; beat until stiff.
- Gently fold whipped cream and beaten egg whites into lemon mixture.
- Spoon filling into baked pie crust and chill at least 4 hours until set.
Notes
For extra tartness, add more zest. Chill fully for the best texture. Decorate with whipped cream or lemon slices. Store covered in fridge for up to 2 days.
Nutrition
Calories: 280kcal | Protein: 4g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 170mg