Lemon Chiffon Pie

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.
  

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.