Delicious Lemon Chiffon Pie Recipe for Any Occasion

Are you in search of the perfect citrusy dessert for a hot summer day? Look no further than this delightful Lemon Chiffon Pie recipe. With a light and airy filling made from whipped egg whites and lemon curd folded in, and a graham cracker crumb crust, this pie is sure to satisfy your craving for something sweet and tangy.

What sets this recipe apart from others is the use of gelatin to help create the signature texture of chiffon pies. But don’t be intimidated by the ingredient list – most items are pantry staples that you likely already have on hand.

Plus, with just a few simple steps, you can impress your guests with a homemade dessert that’s sure to be a hit. So let’s get started on making this lemon chiffon pie that is perfect for any occasion.

Why You’ll Love This Recipe

Lemon Chiffon Pie IIi
Lemon Chiffon Pie IIi

Are you looking for a dessert that’s both light and refreshing, yet decadent enough to satisfy your sweet tooth? Look no further than this lemon chiffon pie recipe!

What sets this pie apart from others is its light airy filling made up of whipped egg whites folded into lemon curd. The result? A pie that’s as light as a cloud and bursting with fresh lemon flavor.

But that’s not all – this recipe also includes a graham cracker crumb crust and a Cool Whip topping, making it the perfect balance of sweet and tangy.

Not only is this lemon chiffon pie recipe delicious, but it’s also easy to make. With just a few basic ingredients, including lemon juice and zest, gelatin, eggs, sugar, and butter, you can whip up a dessert that will impress your guests (or just yourself!) in no time.

Whether you’re serving it up for a summer barbecue or bringing it as a crowd-pleasing treat to a potluck, this chiffon pie is sure to be a hit. So why not give it a try and see why so many people are raving about this classic dessert with a twist?

Ingredient List

 Zesty lemon filling waiting for its fluffy cloud-like topping!
Zesty lemon filling waiting for its fluffy cloud-like topping!

Get Your Ingredients Ready!

Before we start making the lemon chiffon pie, it’s essential to make sure that all ingredients are ready and within reach. Here are the ingredients you need for this stunning and delicious chiffon pie recipe:

For the Pie Crust:

  • Graham cracker crumbs – 1 cup
  • Granulated sugar – 1/4 cup
  • Unsalted butter – 1/2 cup melted

For the Lemon Filling:

  • Lemon zest – 1 lemon
  • Fresh lemon juice – 1/2 cup
  • Powdered gelatin – 2 tablespoons
  • Granulated sugar – 1/2 cup, divided into two portions
  • Salt – 1/4 teaspoon
  • Large egg yolks – 4 large eggs’ yolks
  • Evaporated milk – 1 (12-ounce can)
  • Unsalted butter – 1/4 cup, softened
  • Lemon curd – 3 cups

For the Chiffon Topping:

  • Powdered gelatin – 2 teaspoons
  • Cold water – 1/4 cup
  • Boiling water – 1/4 cup
  • Lemon juice – 2 tbsp.
  • Cool whip topping or whipped cream – 1 (8 oz) container

Make sure that the ingredients used are of good quality, fresh and of high standard. Using high-quality ingredients will help you get a high-quality dessert that has a fantastic taste.

The Recipe How-To

 Picture perfect Lemon Chiffon Pie fresh out of the oven.
Picture perfect Lemon Chiffon Pie fresh out of the oven.

Making the Pie Crust

First, preheat your oven to 350 degrees Fahrenheit. To make the graham cracker crumb crust, mix 1 cup of graham cracker crumbs with ¼ cup of granulated sugar, then add ½ cup of melted butter until well combined.

Press the mixture firmly into a 9-inch pie plate, and bake for 10 minutes, or until lightly browned. Let the pie crust cool completely before filling.

Lemon Chiffon Pie Filling

For the lemon chiffon pie filling, start by combining 1 package of lemon gelatin and 1 cup of boiling water until the gelatin is completely dissolved.

Add ¾ cup of cold water, ⅔ cup of fresh lemon juice, and the grated zest from 1 lemon to the gelatin mixture.

Next, separate three eggs, placing the yolks in a small bowl and beating them lightly with a fork. Add the egg yolks to the lemon gelatin mixture and whisk together.

In a saucepan over medium heat, combine 3/4 cup of sugar and a pinch of salt with 2 cups of cold water. Bring to a boil until sugar dissolves.

Add the mixture to egg yolks and cook on low heat, stirring constantly, for 10-12 minutes, until it becomes thickened custard.

Remove from heat, immediately stir in 2 tablespoons of butter, then fold in lightly whipped egg whites until well combined.

Pour filling into the baked pie shell and refrigerate for at least 2 hours until set.

Making Cool Whip Topping

To prepare the Cool Whip Topping, first dissolve an unflavored gelatin packet (½ tablespoon) in 2 tablespoons of cold water for 5 minutes. Heat granulated sugar and water (½ cup) in a microwave-safe bowl for 40 seconds or until sugar dissolves.

In another mixing bowl, mix chilled evaporated milk (12 ounces) and chilled condensed milk (14 ounces). Add lime juice (⅓ cup) followed by sugar dissolved in cold water mixture and mix well.

Refrigerate the syrupy Cool Whip concoction until chilled for about half an hour on low setting. Once done, whip on high speed for about three minutes until it becomes thick enough.

Serve pie slices topped with whipped cream and garnished with some more grated lemon rind if desired – it’s sure to go down as one of your most beloved pies!

Substitutions and Variations

 A close-up shot of a tangy lemon slice resting on the custard filling.
A close-up shot of a tangy lemon slice resting on the custard filling.

When it comes to creating variations of the Lemon Chiffon Pie recipe, the possibilities are endless. Here are some helpful substitutions and variations that can easily be made to switch things up and create a unique twist on this classic recipe:

– Crust: Instead of using a graham cracker crust, try using a shortbread or vanilla wafer crust for a different flavor profile.

– Topping: For those who prefer something lighter than Cool Whip, try whipped cream as an alternative topping.

– Gelatin: Powdered gelatin can be substituted with unflavored gelatin in case of unavailability.

– Lemon Flavor: Try adding other types of citrus juices, such as lime or orange, and zest of the corresponding fruit. It provides a tangier taste which can be refreshing.

– Sweetener: Swapping granulated sugar with agave, honey or maple syrup has a slightly different taste but remains delicious.

– Egg Whites: To substitute whole egg whites in chiffon pies that include uncooked beaten egg white foam by swapping it with either powdered egg whites or pasteurized egg whites which are available in grocery stores.

By making small changes or substitutions, you can create endless variations of the classic Lemon Chiffon Pie.

Serving and Pairing

 The perfect balance of sweet and sour in every bite!
The perfect balance of sweet and sour in every bite!

Lemon chiffon pie is a delightful dessert that can be served at any time of the year. It is light and refreshing, with a tangy burst of lemon flavor that tantalizes the taste buds. When it comes to serving this pie, there are a few things to keep in mind.

Firstly, it’s important to consider how you’ll serve the pie. One option is to slice it into portions and top each slice with whipped cream. This adds an extra layer of indulgence to the already decadent dessert. Another option is to simply serve the pie as is, allowing guests to add whipped cream if they wish.

When it comes to pairing, there are several options that complement the bright lemon flavor of the pie. A crisp and refreshing white wine, such as a sauvignon blanc or pinot grigio, pairs well with the light and airy filling of the pie. For those who prefer something non-alcoholic, a glass of iced tea or lemonade makes for a perfect accompaniment.

Furthermore, it is important to note that this dessert does not need elaborate garnishes or decorations as it can stand alone in all its glory. However, adding some fresh raspberries or strawberries alongside definitely enhances presentation and gives you an opportunity for personal flair!

In conclusion, this irresistible Lemon Chiffon Pie makes for an excellent summer (or anytime really!) treat with its mellow tangy notes balanced by light airy filling and your favorite sidekick beverage!

Make-Ahead, Storing and Reheating

 A forkful of Lemon Chiffon Pie melting in your mouth.
A forkful of Lemon Chiffon Pie melting in your mouth.

There’s no need to worry about making this lemon chiffon pie last-minute, as it’s an ideal dessert to prepare ahead of time. In fact, it tastes even better if you let it chill in the refrigerator for a few hours before serving.

To make this dessert in advance, follow the recipe instructions and store the pie in the refrigerator without adding the Cool Whip topping until the day you plan to serve it. You can also freeze the chiffon pie for up to a month. To defrost, let it sit in the refrigerator overnight before removing from its container and adding the Cool Whip topping.

Once your lemon chiffon pie is ready to be enjoyed, don’t worry about any leftovers. Store any remaining pie in the fridge by covering it with plastic wrap or aluminum foil. This will keep it fresh for up to three days.

When reheating your lemon chiffon pie, place individual slices in the microwave until warm but not hot, or warm each slice briefly in a preheated oven before serving. Keep in mind that reheating may cause some of the filling to deflate slightly, but this won’t affect its delicious flavor.

Overall, this versatile dessert is easy to prepare ahead of time, perfect for freezing and storing, and can be gently reheated for maximum enjoyment.

Tips for Perfect Results

 Light, airy and oh-so-delicious! The fluffy texture of the pie is a feast for the eyes and soul.
Light, airy and oh-so-delicious! The fluffy texture of the pie is a feast for the eyes and soul.

Mastering the art of making a perfect lemon chiffon pie may seem overwhelming to some; that’s why I have compiled a few tips to help you achieve the best results every time you make this light and fluffy dessert.

Firstly, ensure that all ingredients are at room temperature before starting the recipe. This includes eggs, butter, and creamed cheese. When all elements are at the same temperature, they blend together seamlessly and form a cohesive mixture.

When separating egg yolks from whites, do so carefully because even a small amount of yolk could ruin the meringue’s formation. Any grease or trace of egg yolk in your mixing bowl will cause your egg whites not to form stiff peaks when beating, and thus, not provide you with the right texture for your chiffon pie.

When zesting lemons for this lemon chiffon pie, ensure to use only the yellow part. Using the white pith would result in a tart flavor that might be unpleasing to some.

Moreover, use freshly squeezed lemon juice rather than bottled juice; that way, you guarantee yourself an intense lemon flavor in every bite.

Lastly, Chilling is essential in making this delightful pie since it sets the filling; therefore, allow sufficient time for it to chill. Once set firmly enough (at least 4 hours), feel free to serve it topped with whipped cream and garnished with lemon zest curls.

By following these simple tips, you’ll have everyone wanting to know your secret ingredient!


As you prepare to create this delectable lemon chiffon pie, you may have questions about certain aspects of the recipe. In this section, we will answer some commonly asked questions to help ensure that your pie comes out perfectly every time. From substituting ingredients to adjusting baking times, our FAQ section provides helpful tips and recommendations for troubleshooting any issues you may encounter along the way. So read on and get ready to bake an unforgettable pie!

What is a chiffon pie filling made of?

Chiffon pie is a type of pie that has a light texture and is made by combining whipped egg whites with a custard or curd that has been set using gelatin.

What is lemon chiffon made of?

Get ready to indulge in a delectable Lemon Chiffon Pie that is perfect for those hot summer days when baking is not an option. The filling is a homemade lemon curd that is folded in with stiffly beaten egg whites to create a light and airy consistency that is simply irresistible. For those who prefer a gluten-free option, the crust is also gluten-free, but if gluten is not a concern, you can try it with my Perfect Homemade Crust. And to top it all off, this mouth-watering pie is finished with a generous helping of whipped cream.

What is the difference between a chiffon pie and a cream pie?

When it comes to making chiffon pies, the process is similar to that of cream pies. You’ll need a pre-baked crust and a custard-like filling that’s made lighter with meringue or whipped cream. However, the key difference lies in the use of gelatin, which is essential for thickening and stabilizing the filling. Ultimately, this results in a delicious and airy pie that’s similar to a cloud of cream.

Why is it called chiffon pie?

These delicate pies are commonly known as “chiffon” due to their light and airy texture. To achieve this texture, the recipe involves carefully incorporating beaten egg whites or meringue into a custard mixture that has been strengthened with gelatin. Once prepared, the pie must be refrigerated until set.

Bottom Line

In conclusion, if you’re a fan of all things tangy and sweet, then you must definitely try out this recipe for lemon chiffon pie. Not only is the pie light and fluffy, but it is also bursting with fresh lemony flavors that are sure to leave your taste buds craving more.

Now that you have all the necessary tips, tricks, and guidelines for making the perfect lemon chiffon pie, don’t waste any more time. Get into that kitchen and start baking! Whether you’re serving this pie on its own or pairing it with some delicious whipped cream or ice cream, you won’t regret taking the time to make this classic dessert.

So what are you waiting for? Start gathering those ingredients and get ready to bake a showstopper dessert that everyone will love. With this recipe for lemon chiffon pie, you’ll be wowing your friends and family in no time!

Lemon Chiffon Pie IIi

Lemon Chiffon Pie IIi Recipe

Don't try if you don't like lemon. WOOO HOOOO this is lemony and delicious. The graham cracker taste of the crust just compliments all the lemon flavor. I find that refrigerating overnight gives all the ingredients time to really have that taste a "chiffon" pie such as this should have. I got this recipe out of my Jello Brand Recipe Book years ago. Been making it ever since then. Hope you enjoy. 🙂
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: < 30 Mins, Dessert, Low Protein, Pie, Refrigerator
Prep Time: 20 minutes
Calories: 245.2kcal


  • 2/3 cup boiling water
  • 1 (3 ounce) package lemon gelatin
  • 2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • 1/2 cup cold water
  • ice cube
  • 1 (8 ounce) container Cool Whip Topping, thawed
  • 1 (6 ounce) prepared graham cracker crumb crust


  • Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
  • Stir in lemon peel and juice.
  • Mix cold water and ice to make 1 1/4 cups.
  • Add to gelatin, stirring until slightly thickened.
  • Remove any remaining ice.
  • Stir in whipped topping with wire whisk until smooth.
  • Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
  • Spoon into crust.
  • Refrigerate 6 hours or overnight until firm.

Your Own Notes


Serving: 101g | Calories: 245.2kcal | Carbohydrates: 24.7g | Protein: 2.3g | Fat: 15.9g | Saturated Fat: 7.7g | Cholesterol: 39.1mg | Sodium: 182.5mg | Fiber: 0.4g | Sugar: 17.4g

Recommended Recipes Just For You