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3.67 from 3 votes
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Luscious Creamy Lemon Chiffon Pie
Prep Time
45 mins
Cook Time
25 mins
Chill Time
4 hrs
Total Time
5 hrs 10 mins
 

Try this Luscious Creamy Lemon Chiffon Pie to savor the refreshing and buttery flavor contrast and velvety and flaky texture diversity.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
  • 1 recipe pie crust
  • Egg wash
  • 1 tablespoon powdered gelatin
  • ⅓ cup (2 ½ fl oz/75 ml) water
  • 4 large egg yolks, at room temperature
  • ½ cup (4 oz/115 g) plus ¼ cup (2 oz/57 g) granulated sugar, divided
  • 6 tablespoons lemon juice
  • Zest of 1 lemon
  • 2 large egg whites, at room temperature
Instructions
Pre-Bake the Pie Crust

  1. Preheat the oven to 375°F (190°C).

  2. On a floured surface, roll out the pie crust to a ¼ inch (6 mm) thick circle and line a 9-inch pie tin with it. Crimp and egg wash the edges, then line the crust with parchment paper and fill with pie weights.

  3. Bake for 15 minutes, then lift out the parchment and weights, lower the heat to 350°F (180°C) and bake until the bottom is done and the edges are golden, about another 10 minutes. Let cool. (for more info on How to Blind Bake click here)

Bloom the Gelatin
  1. In a small bowl, mix the gelatin with the water and set aside for 5 minutes to thicken.
Make the Lemon Custard

  1. In a small saucepan, whisk together egg yolks, ½ cup (4 oz/115 g) of sugar, lemon juice and zest.

  2. Cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Lastly, whisk in the bloomed gelatin until dissolved.
  3. Immediately strain the custard through a sieve and let it cool to room temperature.
Make the Lemon Chiffon Pie Filling
  1. Place the egg whites in a medium bowl and using a handheld electric mixer, whip on medium-high speed until soft peaks, about 3 minutes.

  2. Gradually add the remaining ¼ cup (2 oz/57 g) granulated sugar and continue beating to stiff, glossy peaks, another 3-4 minutes.

  3. Fold the meringue into the cooled lemon custard until just combined, then spread into the crust. Refrigerate for at least 4 hours to fully set before serving.

To Set the Lemon Chiffon Pie Filling

  1. Without covering the filling, place the pie as is in the fridge to set for at least 4 hours before serving. Once it is set it can be covered carefully in cling wrap but not until the filling is firm.

  2. Serve with a little whipped cream on the side. Store leftovers covered in the refrigerator for up to 2 days.

Recipe Notes
  • To keep this crust extra crisp, brush a bit of melted white chocolate on it and let it harden completely before filling.
  • You can make this a completely no-bake dessert by using my No-Bake Cookie Pie Crust. With this flexible recipe, you can use graham cracker crumbs or Biscoff crumbs with butter.
  • Use a metal spoon when folding the whites into the custard to keep them from deflating.
  • Crème Fraiche Whipped Cream is absolutely delicious with this pie!
  • You can turn this into a lime chiffon pie by replacing the lemon juice and zest with lime!