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Lemon Chiffon Pie Recipe

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4.3 from 13 reviews

This Lemon Chiffon Pie is a delightful, airy dessert featuring a crisp graham cracker crust filled with a smooth and tangy lemon custard made from fresh lemon juice, eggs, and gelatin. Lightly sweetened and topped with whipped cream, this pie is perfect for a refreshing finish to any meal and requires chilling for a beautifully set texture.

  • Total Time: 5 hours 50 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted

Filling

  • 2 teaspoons powdered unflavored gelatin
  • ⅓ cup cold water
  • 4 large eggs, separated (room temperature)
  • ¾ cup granulated sugar (divided)
  • ¼ teaspoon fine sea salt
  • ⅓ cup fresh lemon juice
  • 1 tablespoon lemon zest

Topping

  • Whipped cream, for serving

Instructions

  1. Make the crust: Preheat the oven to 350°F. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter, mixing until the crumbs are well moistened. Press the mixture evenly into the bottom and up the sides of a greased 9-inch pie plate using your hands or the bottom of a glass.
  2. Bake the crust: Place the pie plate in the preheated oven and bake for 10 minutes. Remove and let the crust cool completely before filling.
  3. Prepare the gelatin: Sprinkle the powdered gelatin over ⅓ cup cold water in a small bowl and set aside to bloom while you prepare the filling.
  4. Cook the lemon custard: In a double boiler, whisk together egg yolks, ½ cup sugar, sea salt, and lemon juice until well combined. Cook the mixture, stirring constantly, until thick enough to coat the back of a spoon.
  5. Combine gelatin and zest: Remove the custard from heat and whisk in the bloomed gelatin and lemon zest until fully incorporated. Chill the mixture in the refrigerator for 25-30 minutes, stirring occasionally, until it starts to thicken.
  6. Beat egg whites: In a medium bowl, beat the egg whites with an electric hand mixer until stiff peaks form. Gradually add the remaining ¼ cup sugar and continue beating until just combined.
  7. Fold egg whites into lemon mixture: Gently fold the egg whites into the lemon custard ¼ at a time using a rubber spatula, ensuring each addition is fully incorporated before adding more to maintain a light texture.
  8. Assemble the pie: Pour the filling into the cooled pie crust and smooth the top evenly.
  9. Chill to set: Refrigerate the pie for at least 3-4 hours until fully set and firm.
  10. Serve: Top slices with whipped cream and garnish with additional lemon zest curls if desired before serving.

Notes

  • Ensure eggs are at room temperature to achieve better volume when beating the whites.
  • Blooming gelatin properly is crucial to avoid lumps in the filling.
  • If you don't have a double boiler, you can create one by placing a heatproof bowl over a pot of simmering water, making sure the bowl doesn't touch the water.
  • This pie is best chilled overnight for optimal texture and flavor.
  • Use fresh lemon juice and zest for the best bright, natural lemon flavor.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/lemon-chiffon-pie-recipe/