Lemon Chiffon Pie has a no-bake, light and airy filling of homemade lemon curd with folded in stiffly beaten egg whites, topped with whipped cream, all in a gluten free crust.
This recipe comes from my mom, Jane. She says it’s her all-time favorite pie and it was her mother’s favorite pie too. I love that this handed down recipe is a way to connect our three generations. And I’m so happy to share it with you all as it’s definitely a keeper!
My grandmother, Dorothy, found her Lemon Chiffon Pie recipe in a book called FOODS by Mary Hulsey, Extension Service, Alabama Polytechnic Institute (now called Auburn University) published in 1955 by API. I’ve altered it slightly and also added a homemade gluten free crust. You can make it with a store bought 9-inch pastry crust or graham cracker crust if you wish.
Light, airy, sweet, lemony and refreshing are all good words to describe this Lemon Chiffon Pie.
How to Make Lemon Chiffon Pie
First prepare your crust. You can use a store bought crust if you wish. Either a 9-inch pastry crust or a graham cracker crust will work just fine. You can also make your own gluten free crust, if you can’t have gluten. See below for that recipe.
Heat a mixture of egg yolks, lemon juice, water, sugar, gelatin and salt on medium, stirring constantly just until it comes to a boil. Stir in zest and let cool.
Beat egg whites and sugar until stiff peaks form. Fold into chilled lemon mixture. Pour into crust and chill for at least 3 hours or overnight.
Helpful Hints on Making Lemon Chiffon Pie
Make sure you have all your ingredients at your finger tips before starting this pie.
Use fresh lemons for the best possible flavor.
When heating the lemon curd portion of this recipe, make sure to stir constantly so you don’t get scrambled eggs.
If you’re concerned about eating raw eggs, you can heat the egg whites and sugar before beating into stiff peaks for the meringue. Instructions are included in this recipe.
Be sure to chill the finished pie for at least 3 hours before serving.
Top with either fresh whipped cream or whipped coconut milk if you can’t have dairy.
What I love about this dessert is that it’s so light and refreshing. Perfect for the end of Summer and a great finale to a fancy sit down dinner with friends or taco Tuesday with the family!
Enjoy!
xo,
Lise
Tools for success
Cuisinart Food Processor – Perfect for making pie crust
Glass Mixing Bowls – Set of 10 (I used the medium sized bowl to melt the chocolate in the microwave)
Note: The above items are affiliate links.
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Lemon Chiffon Pie
Lemon Chiffon Pie has a no-bake, light and airy filling of homemade lemon curd with folded in stiffly beaten egg whites then topped with whipped cream.
Ingredients
For the crust
- 2 1/4 cups gluten free flour (I used King Arthur)
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 10 tablespoons unsalted butter, cold and cubed
- 5 tablespoons ice water
For the lemon curd
- 1 envelope unflavored gelatin
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup lemon juice
- 1/2 cup water
- 4 egg yolks
- 1 teaspoon lemon zest
For the meringue
- 4 egg whites
- 1/2 cup granulated sugar
For the garnish
- 1 cup whipped cream (I used cocowhip which is non-dairy)
- lemon slices
- fresh raspberries
- mint leaves
Instructions
For the crust
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First of all, you can totally use a store bought crust if you want to make this recipe easier and also if you don't need the gluten free crust which I'll now explain.
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I used a food processor for this crust and it worked great. You could do this by hand if you don't have one. Start by putting the first 5 crust ingredients into the food processor. Place lid on and pulse a few times to mix it up. Turn it on and gradually add the cubed butter. Then add the ice water and watch the ball of dough form.
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Roll the dough into a big ball and cut in half. Store half in a ziptop bag in the freezer for future use. Roll out the remaining half between two pieces of waxed paper. Roll it out to a 12-inch disk. Then place crust in pie plate. Crimp the edges and bake in a 375°F oven for 10-12 minutes or until slightly light golden brown on the edges. Let cool.
For the lemon curd
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Place the gelatin, sugar, salt, egg yolks, lemon juice and water in a medium sized heavy saucepan. Heat on medium, stirring constantly just until it comes to a boil. Stir in zest. Remove from heat and refrigerate long enough for it to set up slightly - about 30-40 minutes. Stir it occasionaly.
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Meanwhile, beat your egg whites. Note: If you're concerned about eating raw eggs, place the egg whites and sugar in a bowl set over a pan of boiling water. Whisk constantly for 90 seconds. Then remove from heat and beat egg whites mixture until stiff peaks form. Fold into chilled lemon curd mixture. Pour into pie shell and refrigerate for at least 3 hours or overnight. Top with fresh whipped cream or whipped coconut milk if you can't have dairy. Store pie in refrigerator for up to 3 days.
You might also like these Lemon Desserts (some of these are gluten free and some are regular):
Sara’s Lemon Bread for Church Bake Sale
Old Fashioned Lemon Curd Bars (GF)
Naked Lemon Cake with Fresh Flowers (GF)
Honey Lemon Tartlets with Flowers
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
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