Lemon Chiffon Pie


Easy Lemon Chiffon Pie With Blind-Baked Crust

Lemon Chiffon Pie recipe
Prep: 15 mins
Bake: 55 mins
Total: 1 hrs 10 mins
Yield: 8 servings

The last vestiges of Summer still linger in the air. So, why not make a summer-season pie while we still can? And nothing conjures up images of mid-year fun like Lemon Chiffon Pie!
We showed you how to make a Lemon Pie in one of our earlier recipes, which you’ll find at Lemon Pie recipe.)A Chiffon pie is basically a pie crust with a chilled filling…that’s really all there is to it. (But there are a few steps to handle properly but don’t worry, we’ll walk you through every step.)
The filling is combined with whipped egg whites, which gives it its characteristic light and airy texture.
A Meringue topping is made with egg whites that are beaten with sugar and flavorings and maybe even some cream of tartar. And then there’s “soft meringue” and “hard meringue”, which has to do with how they’re beaten that gives eat a unique consistency.
Many recipes call for a pie crust made from graham crackers. But I like to use a blind-baked regular crust, so I did! (Learn how to make a blind-baked crust by following our recipe for


  • 1 package unflavored gelatin (.25 ounce)
  • ¼ cup cold water
  • 4 egg yolks
  • 4 egg whites
  • ¾ cup sugar
  • Juice of two lemons (about ½ cup)
  • Zest from two lemons


  1. Prepare pastry for a single-crust pie. Form a decorative shell and blind bake until golden brown. Allow to cool before filling.
  2. Soften gelatin in water for 5 minutes
  3. Beat egg yolks, lemon juice, and half the sugar together. Cook in the top of a double boiler, stirring constantly, until of custard consistency.
  4. Add grated lemon zest and softened gelatin and stir thoroughly.
  5. Cool until mixture thickens.
  6. Whip egg whites and the rest of the sugar until stiff peaks form. Fold egg whites into the thickened custard.
  7. Pour filling into pie shell and chill in the refrigerator.
  8. Serve when firm.

(Recipe adapted from allrecipes.com.)

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