Lemon Chiffon Pie
This lemon chiffon pie is a TREASURED family recipe. We can trace it back to my great, great grandmother who lived in the 1800’s! If you’ve never had lemon chiffon pie before than you’re really in for a treat–it’s one my all time favorite pies!
Unlike more tart and dense lemon pies, this one has a soft lemon flavor and it’s ultra creamy, light and fluffy. Pair it with our Perfect Pie Crust and you will really “wow” your guests.
How to make Lemon Chiffon Pie:
I love this pie because the ingredients are simple and I usually have everything on hand.
Add water, lemon juice, salt, 1 cup sugar, and butter to a saucepan and bring it to a boil. Meanwhile, stir together the cornstarch and 1/2 cup of water in a small bowl. Add it to the saucepan and cook it until it has thickened.
Separate the egg yolks and whites into two separate bowls. Beat the egg yolks with a fork, and beat the egg whites with electric mixers, slowly adding the remaining 1/2 cup sugar.
Add a large spoonful of the hot mixture from the saucepan to the egg yolks and stir well. Continue slowly adding a few more spoonfuls, stirring after each addition to temper the eggs.
Add the tempered egg mixture to the saucepan and the remove it from heat and stir in the lemon zest. Allow the filling to cool for 10-15 minutes before folding in the beaten egg whites.
Pour the filling into a cooled pie shell and chill it in the refrigerator for at least 2 hours. I like to place a piece of wax or parchment paper gently over the top of the pie (if you use plastic wrap or tinfoil it will pull some of the topping off when you remove it). Top the pie with freshly whipped cream, for serving.
CONSIDER TRYING THESE HOMEMADE PIES:
- Lemon Sour Cream Pie
- Key Lime Pie
- Chocolate Cream Pie
- Oreo Cheesecake Pie
- Banana Cream Pie
- Coconut Cream Pie
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Creamy lemon chiffon pie is an old classic that was always a favorite at holiday parties when I was young.
- 1 9 inch baked pie shell
- 1 1/2 cups water
- 1/2 cup lemon juice
- dash of salt
- 1 1/2 cups granulated sugar , divided
- 1/2 cup butter
- 5 Tablespoons cornstartch + 1/2 cup water
- 3 large eggs , yolks and whites separated
- lemon zest , from one small lemon
- fresh whipped cream , for topping
Add 1 1/2 cups water, lemon juice, salt, 1 cup sugar, and butter to a large saucepan. Bring mixture to a boil.
While waiting for mixture to boil, stir cornstarch and 1/2 cup of water together in a small bowl. Stir into saucepan and turn heat to low. Cook until thickened.
Separate the egg yolks and whites into two separate bowls. Beat the egg yolks with a fork.
Add a large spoonful of the hot mixture from the saucepan, to the egg yolks and stir well. Continue slowly adding a few more spoonfuls, stirring after each addition to temper the eggs.
Add the tempered egg mixture to the saucepan. Remove from heat and stir in lemon zest. Allow to cool for 10-15 minutes.
Beat the egg whites with electric beaters. Slowly add 1/2 cup sugar as you go. Beat until stiff peaks form.
Fold egg whites into the mixture in the saucepan.
Pour filling into cooled pie shell. Chill in refrigerator for at least 2 hours. I like to place a piece of wax or parchment paper gently over the top of the pie (if you use plastic wrap or tinfoil it will pull some of the topping off when you remove it).
Top with freshly whipped cream.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe in November 2013. Updated November 2018.
Anonymous says
Does it matter if I use reconstituted lemon juice from the bottle, or does it need to be fresh squeezed lemon juice?
Liz Bailey says
I’ve used bottled lemon juice before and it still came out great!
Anonymous says
Can this be made ahead of time?
Lauren Allen says
Hi, yes, you could make it a day or so in advance!
Sweet Creations says
Question. Do you fold the egg whites in the egg mixture once its cooled?
Lauren Allen says
Hi there! The egg mixture does NOT need to be cooled…Just make sure it is removed from heat, and then fold in the egg whites, and fill your pie shell!
Heather @ My Overflowing Cup says
Thanks so much for this recipe! My son turns 16 this week and he requested a lemon dessert. I think he will love this one. Thank you, again!
Karen Amberson says
I made the Lemon Chiffon Pie for our Pastors and Apostle Jaa and his wife. Hope tbey enjoy. It looked absolutely wonderful! Pastor loves lemon pie.
Elaine says
Always delicious!
Jim says
This recipe calls for an 9-inch pie shell, but the volume of filling I got overflowed my 9-inch shell significantly. Did I do something wrong? If not, I think I will use a 10-inch pie shell the next time I try this recipe. BTW, the filling tastes great!
Thanks for the recipe.
elziv says
nice post keep it up.
jenny says
Are the egg whites cooking because they’ve been added to the hot egg yolk mixture?
Lauren Allen says
Hi Jenny,
You should beat the egg whites into stiff peaks, add lemon and sugar, and this will make a nice fluffy consistency that will not cook when added to the hot mixture!
Barbara Kujawa says
I have always been told not to eat raw eggs, egg whites or yokes.. Soooooooo, is this a false statement?
Lauren Allen says
The eggs are tempered in step 4, which warms them to a safe temperature. That’s a very normal practice.
Kelby Groesbeck says
I swear I did everything right, but when I folded in the stiff egg whites, the filling became lumpy with bits of cooked meringue. What might I have done wrong? (It still tastes yummy otherwise!)
Lauren Allen says
I’m so sorry you had trouble. Next time try letting the lemon filling cool a bit before adding the beaten egg whites.
Maggie Carr says
So, while the “yolks” do cook… the “whites” are basically being added in and will be consumed raw?