Enjoy a delightful Lemon Chiffon Pie this Easter. This no-bake dessert is light, creamy, and perfect for spring gatherings. Try this today!
Whether it’s a creamy, tangy Lemon Pie, Lemon Meringue Pie, or this Lemon Chiffon Pie, there is something so refreshing about lemon-flavored desserts. For more bright and fruity springtime desserts, check out these Pie Recipes.
Why You’ll Love This Lemon Chiffon Pie?
- This pie is light and airy with a refreshing citrus flavor, perfect for spring!
- With only 30 minutes of prep, you can whip this up easily while still having a delicious dessert that will be sure to impress!
Sabrina’s Lemon Chiffon Pie Recipe
From a cold glass of lemonade, to accenting a piece of salmon to a fresh and easy Easter dessert, lemons make everything a bit brighter and refreshing. These tangy, tart, sweet citrus fruits are so versatile and can go from savory to sweet, or Dinner then Dessert, so easily. This pie is perfect for spring gatherings and picnics, and it will look beautiful on an Easter table. It’s light and refreshing, which, after a heavy meal, is just what you need! It is the perfect dessert to whip up the night before so you don’t have to be stuck in the kitchen.
Recipe Card
Ingredients
- 1 pie crust
- 2 cups water , divided
- 1/2 cup fresh lemon juice
- 1 1/2 cups sugar , divided
- 1/2 cup unsalted butter
- 1/3 cup cornstarch
- 3 large eggs , separate the yolks and whites
Instructions
- Preheat the oven to 375 degrees and line the pie tin with the pie crust and pie weights and bake for 15 minutes.
- In a large saucepan on medium heat whisk together 1 ½ cups water, lemon juice, 1 cup sugar and unsalted butter until it comes to a boil.
- In a small bowl whisk together ½ cup water and cornstarch, then add it to the lemon juice, whisk well and cook until thickened then turn off the heat.
- Let 1 cup of the mixture from the saucepan slightly cool for 5 minutes then add it slowly to the egg yolks while whisking fast.
- Once the yolks are fully tempered add the mixture to the rest of the lemon juice mixture while whisking until fully combined.
- In a stand mixer, add the egg whites and beat until they reach soft peaks, then add in the remaining ½ cup sugar slowly until stiff peaks form.
- Fold the egg whites into the cooled lemon juice mixture then pour into the cooled pie crust and refrigerate for at least 2 hours.
Nutrition
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Chef’s Note
It’s essential to temper the egg yolks before adding them to the lemon mixture, or they will scramble and make the custard grainy. Tempering is when you bring up the heat of the egg yolks by whisking them quickly into 1 cup of slightly cooled lemon mixture until combined. This gets the egg yolks warm enough that they won’t cook when you add the mixture back to the pan. Additionally, you can use this tempering technique when adding yogurt or cream to hot soups to keep the dairy from curdling, too.
Table of contents
About this Recipe
This pie is a bright lemon pie made with both a homemade lemon curd and whipped egg white meringue so it is both light and airy but bursting with lemon flavor. Unlike a lemon meringue pie, this chiffon pie folds the egg whites into the lemon curd, instead of a layer of lemon curd and the meringue on top. The second difference is that it is a no-bake lemon pie, and a lemon meringue is baked. Many chiffon recipes use a gelatin mixture, but this recipe uses cornstarch to get the firm, yet creamy custard-like filling. Either way, the pie is best if you chill it overnight in the refrigerator. It is even better with whipped cream, and for more lemon flavor, garnish with a bit of lemon zest.
Can this be made ahead of time?
Absolutely, this pie can be made ahead of time! This recipe is best served after setting overnight in the refrigerator so it is the pie to prepare the day before. It can keep well in the fridge covered with plastic wrapped for up to three days. If you are looking for an alternative to make it last longer it can be frozen for up to 2 months. Just wrap tightly in aluminum foil or plastic wrap and put in a freezer bag for best results. Thaw in refrigerator overnight to maintain the ideal texture.
Recipe Tips & Tricks
- Freshly squeezed lemon juice is best for this recipe because it will have the best punch of lemon flavor. You can strain any pulp or leave it in, as it will break down as it cooks. To get ½ cup lemon juice, that is about 3 large lemons or 4-5 medium lemons.
- Dissolve the cornstarch in water before adding to the hot lemon mixture so it doesn’t clump up with the heat and liquid all at once. Continue stirring until the cornstarch mixture is combined and the entire mixture has thickened. If you swipe the back of the spoon with your finger, it should leave a path in the mixture.
- A clean, dry bowl and beaters are essential when whipping egg whites. Leftover residue will also keep egg whites from whipping properly, so it’s best to use a large bowl that is metal, ceramic or glass instead of plastic.
- Don’t overbeat your egg whites. You’ll be adding sugar after soft peaks form and the stiff peaks form shortly after that, so be cautious you don’t go too far with the egg whites.
- Fold the egg whites in at the end to make your pie fluffy and light.
Serving Ideas
You can serve it with homemade Whipped Cream, Cool Whip, Lemon Curd, Pineapple Topping, or Vanilla Ice Cream for the best spring dessert! You can also top it with some lemon zest to enhance its flavor.
How to Store
- Serve: This pie is best if you serve it after it has set in the refrigerator overnight. Don’t leave out at room temperature for more than 2 hours.
- Store: Store a Lemon Chiffon Pie tightly covered with plastic wrap or aluminum foil in the refrigerator for up to 3 days.
- Freeze: This pie can be frozen for up to 2 months. Wrap tightly with plastic wrap or foil and store in a sealed freezer safe bag. Be sure to thaw overnight prior to serving for the best texture.
Frequent Questions
When soft peaks form, the egg whites will be all white and lifting the beater will cause soft peaks that slump over. When stiff peaks form, the peaks will be firm and not fall over.
Unlike a lemon meringue pie, Lemon Chiffon Pie folds the egg whites into the lemon curd, instead of a layer of lemon curd and the meringue on top. The second difference is that this is a no-bake lemon pie, and a lemon meringue is baked. However, you will need to bake the pie crust before adding the lemon filling.
Variations
- Orange: Use a ¼ cup orange juice and ¼ cup lemon juice to make an Orange Chiffon Pie. For more citrus flavor, use both orange zest and lemon zest.
- Lime: Instead of a Key Lime Pie this summer, try a Lime Chiffon Pie! Swap out fresh lime juice in place of lemon juice and add a bit of lime zest for extra zing.
- Raspberry: Make a Raspberry Chiffon Pie by substituting the lemon curd with a homemade raspberry curd. Boil 3 cups of raspberries and 2/3 cup of sugar until soft. Sieve and use the raspberry pulp instead of the lemon juice.
- Pie Crust: Instead of a regular pie, you can use a Graham Cracker Crust or for the holidays try a Graham cracker crust made with gingersnaps.
Homemade Pie Crust
- Mix together 1 ¼ cup flour, ¼ teaspoon salt, and ½ cup unsalted butter, frozen, diced, in a food processor.
- Pulse, adding ¼ cup ice water one tablespoon at a time.
- Empty onto a sheet of plastic wrap and quickly press it into a ball.
- Refrigerate for 4 hours prior to using.
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I topped each slice with a dollop of fresh whipped cream, and we were in heaven! I might have to make it again for Easter. 😉
I had always wanted to make this but just now tried it and I wish I would have sooner! It was SO good, and thank you for making it easy!
This has the best texture and flavor! Going to make this again for Easter.
I made the pie and the taste was delicious but the chiffon was very soft. Help!
Could be larger than expected amount of egg whites (eggs will of course even vary in size when listed as the same size). I would add more sugar until it gets to a consistency you like.