Lemon Chiffon Pie
Lemon Chiffon Pie is a light, airy dessert made with a lemon-flavored gelatin filling folded with whipped egg whites or cream, set in a pie crust, and chilled to perfection. It’s zesty, smooth, and irresistibly refreshing.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup melted butter
For the Lemon Filling:
- 3 large eggs, separated
- 1 cup granulated sugar (divided)
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 packet (1 tablespoon) unflavored gelatin
- ¼ cup cold water
- 1 cup heavy whipping cream or whipped topping
Instructions
- Prepare the crust:Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie plate and bake at 350°F (175°C) for 8–10 minutes. Cool completely.
- Soften gelatin:In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes.
- Cook lemon mixture:In a saucepan, whisk together egg yolks, ½ cup sugar, lemon juice, and zest. Cook over medium heat, stirring constantly, until thickened (about 5–6 minutes). Remove from heat and stir in softened gelatin until dissolved. Let cool to room temperature.
- Beat egg whites:In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining ½ cup sugar and continue beating until stiff, glossy peaks form.
- Fold and combine:Gently fold the beaten egg whites into the cooled lemon mixture. Then, fold in whipped cream until fully blended.
- Chill and set:Pour the mixture into the prepared crust. Refrigerate for at least 4 hours or until firm.Serve:Garnish with whipped cream, lemon zest, or thin lemon slices before serving.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Ensure the gelatin fully dissolves for a smooth texture.
- Allow the lemon mixture to cool before folding in the egg whites or cream.
- You can substitute a baked pie crust if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.