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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Lemon Chiffon Pie
Ingredients
- 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
Instructions
- 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.
Nutrition
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.
James Barry says
Change 1: I left the pie in the fridge for a couple days, and it had set up nicely. Normal slices, filling was firm. I guess the filling was too warm, Hadn’t had enough time to set, even after three hours. I followed recipe amounts and times exactly, so not sure what I’d do differently. Maybe leave in fridge overnight. In the end, a very good pie. Five stars.
Carolyn says
I would like to make a lime chiffon pie using this recipe—i.e., substituting lime juice and zest for the lemon. Would that work?
Thank you!
Lauren Allen says
Sure! Sounds delicious.
Carolyn says
Thank you!
Alisa says
This looks amazing! I’m just a little confused about the eggs. Do they cook in the hot lemon mixture? Or do the eggs stay raw?
Lauren Allen says
Yes, the eggs get cooked as they are tempered with the hot custard. If you want to cook them for a few extra mintutes in the saucepan before removing it from heat, you can. :-). Enjoy!
Sarah says
My pie has been in the fridge for about 24 hours and it still hasn’t set. I’m not sure which step I messed up? Any ideas?
Corinne says
This recipe set up nicely. So light and refreshing.
Lea says
My grandmother used to make this type of pie when I was a kid and brought it to our holiday celebrations. We have her recipe but somewhere over the years it looks the ingredient amounts got messed up. So after a recent Christmas pie disaster using her recipe I was on the lookout for one that was similar to hers. This was the recipe.
I made it for Easter and surprised my parents. Both said it was as close as they have tasted to my grandmothers pie ( she’s been gone 49 years) . It had just the right amount of lemon flavor, not to sweet, light and refreshing. I’m so glad I tried it and it will now become a staple at our holiday celebrations.
Melody says
I haven’t made it yet abd was wondering if I could use a graham cracker pie crust? Thank you!
Lauren Allen says
Yes, sure!
Melody says
I only gave it 4 stars because the filling would not set! I ended up with too much filling and it was runny. The flavor is amazing, I also put in some lemon extract and used fresh lemons. I used Graham cracker crust as well and my hubby loved it! It set up enough to serve but was more like pudding! Lol. Lauren also answered some questions for me and a appreciated her assistance.
Abrena says
This pie sounds delicious. I may try to make it.
Amy says
This recipe does NOT set up!!! I was looking for a quicker version of lemon chiffon pie than using gelatin and a double boiler. I am a professional baker, making this pie at a customers request. I even added an additional tablespoon of corn starch because what was called for didn’t seem like enough. Followed the instructions it to a T. It’s a soupy pudding consistency. Disappointed.
Lauren Allen says
I’m really sorry Amy, but something definitely went wrong during the process. I’ve made this recipe a million times (and it’s been in my family for generations) and it always sets up perfectly. I’m sorry you had trouble with it!