![Southern Living Lemon Chiffon Pie whole ready to serve with plates and forks beside](https://cdn.statically.io/img/www.southernliving.com/thmb/Bab7lhKrCDIB4HMWRT9pWU7vbBU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Lemon_Chiffon_Pie_015-a4b9b56fc13c40b181e05a66f2b6a908.jpg)
Caitlin Bensel, Food Stylist: Rebecca Cummins
This light and fluffy lemon chiffon pie is an idyllic summer dessert. The chilled filling is refreshing, and because only the crust is baked, you won't heat up the entire house making it. Whether for a neighborhood barbecue or a wedding shower, this airy pie is a delightful classic Southern dessert that is sure to be appreciated by hungry guests.
Learn how to make lemon chiffon pie. Plus, learn where the name for chiffon pies comes from.
What Is a Chiffon Pie?
A chiffon pie is a custard or curd pie that is set with gelatin and combined with whipped egg whites. This make the pie filling extra airy and almost weightless.
Compared to its lemon meringue pie cousin, a lemon chiffon pie is much less tart, much less dense, and less aggressive on the palate. Known for its delicate texture and undramatic look, this pie exudes old-school Southern charm.
Ingredients for Lemon Chiffon Pie
From the fridge or pantry, you'll need these items to make a lemon chiffon pie:
- Pastry dough: A store-bought crust works just fine for this recipe, but we recommend using our Single-Crust Pie Pastry recipe because it's easy to make, buttery, and flaky—everything you want as a base for a lemon chiffon pie. Even a graham cracker crust would be lovely.
- Powdered gelatin: This gives the pie filling a lot of body and texture without weighing it down.
- Lemon zest and lemon juice: These provide different types of lemon flavor. The juice is bright and assertive, while the lemon zest is sweet and floral.
- Sugar: To balance out the tartness of the lemon flavor.
- Eggs: You'll use the egg yolks to make the curd, and the egg whites are whipped and folded into the lemon curd for volume and fluffy texture.
- Heavy whipping cream: The pie is finished with a mound of freshly whipped cream.
- Powdered sugar: To sweeten the whipped cream.
![Southern Living Lemon Chiffon Pie ingredients](https://www.southernliving.com/thmb/6QJaiQZY2aNnCt5YEuGO6tOgpWE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Lemon_Chiffon_Pie_001-87e6af455912475c9bde4e3e59c18e95.jpg)
Caitlin Bensel, Food Stylist: Rebecca Cummins
A Note About Raw Eggs
In this recipe, the egg yolks are cooked in the pie filling, but the whites are not. If you would like to avoid using raw eggs, pasteurized egg whites can be substituted for the raw whites.
How To Make Lemon Chiffon Pie
This recipe has several steps, but we've provided a step-by-step guide below with the full recipe. We even have images for each step so you can follow along. Here's a quick recap:
- Step 1. Make and bake the pie crust: If you're making your own crust, you can make it and par-bake it up to two days in advance before you make the filling. You want the crust fully cooled before you add the chiffon pie filling, or it could melt some of the filling.
- Step 2. Make the lemon curd: This part of the filling is cooked (there are egg yolks in it), and it also has to cool completely. If you're planning ahead, you could make this a day ahead, too.
- Step 3. Add whipped egg whites: In a clean bowl, whip the egg whites, then fold them into to the cooled curd. Add the filling to the cooled pie crust, and spread it out.
- Step 4. Make whipped cream: In another clean bowl, whip the cream and sweeten it with powdered sugar. Then, mound it on top of the lemon chiffon filling. We recommend dumping the lemon whipped cream right in the middle of the pie because it shows off the beautiful pale yellow of the filling, and it adds extra height and texture to an otherwise simple looking pie.
Our Tips for the Best Lemon Chiffon Pie
While this pie is fairly easy to make, there are a few smart tips that could make it easier. Remember these as you're making your pie:
- Use a clean bowl for the egg whites: Any amount of grease, liquid, or water could prevent the egg whites from whipping to their fluffy potential. Make sure the bowl you use is washed and well dried. Stainless steel works better than plastic, as plastic can sometimes hold onto oils even after washing.
- Fresh lemons are best: The flavor of fresh lemon juice and zest is unmatched, so use fresh if you can.
- Store in the fridge: If you're making the curd in advance, be sure to chill it in the fridge. Also, once the pie is finished, it should be stored in the fridge. It will last up to 3 days, but the filling might deflate a little.
![Southern Living Lemon Chiffon Pie cut in slices to serve](https://www.southernliving.com/thmb/9bn9fP7kAy3JlRQZiuVblU8ErAs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Lemon_Chiffon_Pie_016-7ca88a141ee949d08205b9992ffb3548.jpg)
Caitlin Bensel, Food Stylist: Rebecca Cummins
Ingredients
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1 (1/4-oz.) pkg. powdered gelatin
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2/3 cup, plus 3 Tbsp. water, divided
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2 Tbsp. lemon zest, divided, plus 1/3 cup lemon juice (from 3 medium lemons)
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3/4 cup granulated sugar, divided
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4 eggs, separated and divided
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3/4 cup heavy whipping cream
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3 Tbsp. powdered sugar
Directions
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Prepare pie dough:
Generously flour your work surface and the outside of your pie dough, and roll the dough into a 1/8-inch-thick disc.
Caitlin Bensel, Food Stylist: Rebecca Cummins
Transfer the dough to a 9-in. metal pie pan, and trim the dough so that there is a 3/4-inch overhang of dough around the circumference. Fold the edge of the dough under itself, and press to seal the dough, making a rim for the pie crust. Crimp the rim in whatever pattern you prefer. Refrigerate for at least 1 hour or place in the freezer for at least 30 minutes.
Caitlin Bensel, Food Stylist: Rebecca Cummins
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Bake pie shell:
Preheat oven to 375°F. Remove piecrust from refrigerator or freezer, and place it on a baking sheet. Cut a piece of parchment paper to fit inside the piecrust, and fill the parchment paper with pie weights. (You can use dried beans as pie weights.)
Caitlin Bensel, Food Stylist: Rebecca Cummins
Bake the piecrust in the preheated oven for 20 minutes. Remove it from the oven, and allow to sit for 10 minutes before taking out the parchment paper and weights from the crust.
Caitlin Bensel, Food Stylist: Rebecca Cummins
Place crust back in the oven to bake for an additional 10 minutes. The crust should be lightly tan on the edges and the bottom of the crust should have some color as well.
Caitlin Bensel, Food Stylist: Rebecca Cummins
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Prepare filling:
Place gelatin in 3 Tbsp. water and stir to combine; set aside. Over a double boiler, combine 1/2 cup sugar, 2/3 cup water, egg yolks, and lemon juice. Cook, stirring occasionally, until thickened, about 25-30 minutes.
Caitlin Bensel, Food Stylist: Rebecca Cummins
Whisk in gelatin mixture until completely dissolved. Add 1 tablespoon lemon zest and refrigerate for 30 minutes, whisking every 5 minutes, until consistency has slightly thickened and mixture has cooled completely.
Caitlin Bensel, Food Stylist: Rebecca Cummins
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Fold in egg whites and chill:
Beat egg whites on medium-high until soft peaks form. Slowly stream in remaining 1/4 cup sugar and beat until stiff peaks form.
Caitlin Bensel, Food Stylist: Rebecca Cummins
Fold egg white mixture into chilled lemon mixture in 3 additions, waiting until each addition is incorporated before adding the next.
Caitlin Bensel, Food Stylist: Rebecca Cummins
Pour filling into pie crust and refrigerate until set, about 2 hours or overnight.
Caitlin Bensel, Food Stylist: Rebecca Cummins
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Top with whipped cream and serve:
Whip cream with powdered sugar until stiff peaks form. Add 1 1/2 teaspoons of remaining lemon zest and mix to combine.
Caitlin Bensel, Food Stylist: Rebecca Cummins
Scoop whipped cream onto the center of the pie and spread it slightly around, leaving much of the lemon chiffon surface exposed. Sprinkle the entire pie with remaining 1 1/2 teaspoons lemon zest and serve.
Caitlin Bensel, Food Stylist: Rebecca Cummins