Lemon Chiffon Pie Ii
Bright, airy, and bursting with citrus flavor, Lemon Chiffon Pie II is the ultimate dessert for lemon lovers. Featuring a silky, melt-in-your-mouth filling made with freshly squeezed lemon juice, delicate egg whites, and a hint of zesty lemon zest, this pie achieves the perfect balance of tart and sweet. A light and fluffy chiffon texture is created by folding in whipped cream and meringue, making every slice delightfully cloud-like. Nestled in a flaky pie crust—homemade or store-bought—this no-bake masterpiece is finished with a minimum 4-hour chill to set its luscious layers. Serve it chilled and topped with whipped cream, lemon slices, or extra zest for a show-stopping finale to your meals. With simple ingredients and straightforward steps, this classic Lemon Chiffon Pie recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 premade or homemade crust Pie crust
- 1 package (about 2 1/4 teaspoons) Unflavored gelatin
- 0.25 cup Cold water
- 0.75 cup Granulated sugar
- 0.125 teaspoon Salt
- 3 large Egg yolks
- 0.25 cup Freshly squeezed lemon juice
- 1 teaspoon Lemon zest
- 0.5 cup Ice-cold water
- 3 large Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 cup Whipping cream
- 1 tablespoon Powdered sugar
Instructions
Blind bake the pie crust in a 9-inch pie pan according to package or recipe instructions. Allow it to cool completely before filling.
Sprinkle the powdered gelatin over 1/4 cup of cold water in a small bowl and let it bloom for 5 minutes.
In a medium saucepan, combine sugar, salt, and egg yolks. Whisk until fully combined. Stir in the lemon juice and zest.
Place the saucepan over medium heat and stir constantly until the mixture just begins to thicken (do not boil). This should take about 5-7 minutes.
Remove from heat and stir in the bloomed gelatin until it is fully dissolved.
Stir in the ice-cold water to cool the mixture. Set aside at room temperature for 15-20 minutes to allow it to slightly set.
In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add 2 tablespoons of sugar to the egg whites and continue beating until stiff peaks form.
Fold the cooled lemon mixture gently into the beaten egg whites. Be careful not to deflate the mixture.
In a separate bowl, whip the cream with 1 tablespoon of powdered sugar until soft peaks form. Fold the whipped cream into the lemon-egg whites mixture until fully incorporated.
Pour the chiffon filling into the cooled pie crust. Smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until it is fully set.
Garnish with whipped cream, lemon slices, or additional lemon zest before serving, if desired.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 164.3 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
