This Luscious Creamy Lemon Chiffon Pie is a dreamy dessert that balances zesty citrus with velvety smoothness. The airy chiffon filling, made with fresh lemon juice and zest, delivers a bright, tangy flavor that’s perfectly complemented by a buttery, crumbly crust. Each bite is a delightful contrast of textures, from the light, fluffy filling to the crisp base.
With just 45 minutes of prep and 25 minutes of baking, it’s surprisingly simple to create this showstopper. A few hours in the fridge lets the flavors meld into pure perfection, making it an ideal make-ahead treat for any occasion.
Whether you’re hosting a dinner party or simply treating yourself, this pie is guaranteed to impress. The creamy, citrus-infused filling is refreshing yet indulgent, while the golden crust adds a satisfying crunch. Its vibrant lemon flavor is both uplifting and comforting, making it a year-round favorite.
Plus, the total time of just over five hours includes chilling, so you can prepare it with ease. Serve it chilled for a dessert that’s as stunning to look at as it is to savor. This pie is a true celebration of flavor and texture, sure to leave everyone asking for seconds.
Ingredients for Luscious Creamy Lemon Chiffon Pie
- 1 recipe pie crust (store-bought or homemade)
- Egg wash (1 egg beaten with 1 tbsp water)
- 1 tablespoon powdered gelatin
- ⅓ cup (2 ½ fl oz/75 ml) water
- 4 large egg yolks, at room temperature
- ½ cup (4 oz/115 g) plus ¼ cup (2 oz/57 g) granulated sugar, divided
- 6 tablespoons lemon juice (freshly squeezed for best flavor)
- Zest of 1 lemon
- 2 large egg whites, at room temperature
Step-by-Step Instructions
- Pre-Bake the Pie Crust:
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust to a ¼ inch (6 mm) thick circle on a floured surface and line a 9-inch pie tin. Crimp the edges and brush with egg wash.
- Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the parchment and weights, lower the heat to 350°F (180°C), and bake until the bottom is done and edges are golden, about 10 more minutes. Let cool.
- Bloom the Gelatin:
- In a small bowl, mix the gelatin with water and set aside for 5 minutes to thicken.
- Make the Lemon Custard:
- In a small saucepan, whisk together egg yolks, ½ cup sugar, lemon juice, and zest.
- Cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
- Whisk in the bloomed gelatin until dissolved, then strain the custard through a sieve and let it cool to room temperature.
- Make the Filling:
- In a medium bowl, whip the egg whites with a handheld electric mixer on medium-high speed until soft peaks form, about 3 minutes.
- Gradually add the remaining ¼ cup sugar and continue beating until stiff, glossy peaks form, another 3-4 minutes.
- Gently fold the meringue into the cooled lemon custard until just combined.
- Assemble and Chill:
- Spread the filling into the cooled pie crust and refrigerate for at least 4 hours to fully set.
- Serve:
- Serve with a dollop of whipped cream on the side. Store leftovers covered in the refrigerator for up to 2 days.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Luscious Creamy Lemon Chiffon Pie with a dollop of freshly whipped cream or a sprinkle of toasted coconut flakes. For a tangy twist, add a few fresh raspberries or a drizzle of raspberry coulis. A sprig of mint or a dusting of powdered sugar can also add a touch of elegance to your presentation.
Smart Storage: Keeping Your Pie Fresh
Store your pie covered in the refrigerator for up to 2 days. To prevent the crust from getting soggy, place a piece of parchment paper over the filling before covering it with plastic wrap. If you need to store it longer, consider freezing individual slices wrapped tightly in plastic wrap and aluminum foil for up to 1 month.
Time-Saving Tips for Busy Bakers
Save time by using a store-bought pie crust instead of making your own. You can also prepare the lemon custard a day ahead and refrigerate it, then whip the meringue and assemble the pie the next day. This way, you can enjoy a freshly made pie with minimal last-minute effort.
Equipment Essentials: Tools You’ll Need
Ensure you have a 9-inch pie tin, a rolling pin for the crust, and a handheld electric mixer for whipping the egg whites. A fine-mesh sieve is crucial for straining the custard, and pie weights (or dried beans) will help blind bake the crust perfectly. Having these tools ready will make the process smoother and more enjoyable.
Recipe Variations: Customize Your Pie
For a different flavor profile, try using lime juice and zest instead of lemon. You can also add a layer of graham cracker crumbs at the bottom of the crust for extra texture. If you prefer a richer filling, substitute half of the egg whites with whipped cream for a creamier texture.
Luscious Creamy Lemon Chiffon Pie
Ingredients
Pie Crust
- 1 recipe pie crust
Egg Wash
- 1 tablespoon powdered gelatin
- ⅓ cup water 2 ½ fl oz/75 ml
- 4 large egg yolks at room temperature
- ½ cup granulated sugar 4 oz/115 g
- 6 tablespoons lemon juice
- 1 lemon zest
- 2 large egg whites at room temperature
- ¼ cup granulated sugar 2 oz/57 g
Instructions
- Preheat the oven to 375°F (190°C). On a floured surface, roll out the pie crust to a ¼ inch (6 mm) thick circle and line a 9-inch pie tin with it. Crimp and egg wash the edges, then line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then lift out the parchment and weights, lower the heat to 350°F (180°C) and bake until the bottom is done and the edges are golden, about another 10 minutes. Let cool. (for more info on How to Blind Bake click here)
- In a small bowl, mix the gelatin with the water and set aside for 5 minutes to thicken.
- In a small saucepan, whisk together egg yolks, ½ cup (4 oz/115 g) of sugar, lemon juice and zest. Cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Lastly, whisk in the bloomed gelatin until dissolved. Immediately strain the custard through a sieve and let it cool to room temperature.
- Place the egg whites in a medium bowl and using a handheld electric mixer, whip on medium-high speed until soft peaks, about 3 minutes. Gradually add the remaining ¼ cup (2 oz/57 g) granulated sugar and continue beating to stiff, glossy peaks, another 3-4 minutes.
- Fold the meringue into the cooled lemon custard until just combined, then spread into the crust. Refrigerate for at least 4 hours to fully set before serving. Serve with a little whipped cream on the side. Store leftovers covered in the refrigerator for up to 2 days.
