Lemon Chiffon Pie

5 from 2 votes

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 342kcal

Author Lise Sullivan Ode

Ingredients

For the crust

2 ¼ cups gluten free flour I used King Arthur
1 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon salt
½ cup powdered sugar
10 tablespoons unsalted butter cold and cubed
5 tablespoons ice water

For the lemon curd

1 envelope unflavored gelatin
½ cup granulated sugar
½ teaspoon salt
½ cup lemon juice
½ cup water
4 egg yolks
1 teaspoon lemon zest

For the meringue

4 egg whites
½ 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

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.
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.
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

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.
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.

Notes

If you CAN have gluten, try this pie with my Perfect Homemade Crust (made with all purpose flour, not gluten free).

Nutrition