Lemon Chiffon Pie Ii

Bright, airy, and bursting with citrus flavor, Lemon Chiffon Pie II is the ultimate dessert for lemon lovers. Featuring a silky, melt-in-your-mouth filling made with freshly squeezed lemon juice, delicate egg whites, and a hint of zesty lemon zest, this pie achieves the perfect balance of tart and sweet. A light and fluffy chiffon texture is created by folding in whipped cream and meringue, making every slice delightfully cloud-like. Nestled in a flaky pie crust—homemade or store-bought—this no-bake masterpiece is finished with a minimum 4-hour chill to set its luscious layers. Serve it chilled and topped with whipped cream, lemon slices, or extra zest for a show-stopping finale to your meals. With simple ingredients and straightforward steps, this classic Lemon Chiffon Pie recipe is sure to become a family favorite.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 premade or homemade crust Pie crust
• 1 package (about 2 1/4 teaspoons) Unflavored gelatin
• 0.25 cup Cold water
• 0.75 cup Granulated sugar
• 0.125 teaspoon Salt
• 3 large Egg yolks
• 0.25 cup Freshly squeezed lemon juice
• 1 teaspoon Lemon zest
• 0.5 cup Ice-cold water
• 3 large Egg whites
• 0.25 teaspoon Cream of tartar
• 0.5 cup Whipping cream
• 1 tablespoon Powdered sugar

Directions

Step 1

Blind bake the pie crust in a 9-inch pie pan according to package or recipe instructions. Allow it to cool completely before filling.

Step 2

Sprinkle the powdered gelatin over 1/4 cup of cold water in a small bowl and let it bloom for 5 minutes.

Step 3

In a medium saucepan, combine sugar, salt, and egg yolks. Whisk until fully combined. Stir in the lemon juice and zest.

Step 4

Place the saucepan over medium heat and stir constantly until the mixture just begins to thicken (do not boil). This should take about 5-7 minutes.

Step 5

Remove from heat and stir in the bloomed gelatin until it is fully dissolved.

Step 6

Stir in the ice-cold water to cool the mixture. Set aside at room temperature for 15-20 minutes to allow it to slightly set.

Step 7

In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.

Step 8

Gradually add 2 tablespoons of sugar to the egg whites and continue beating until stiff peaks form.

Step 9

Fold the cooled lemon mixture gently into the beaten egg whites. Be careful not to deflate the mixture.

Step 10

In a separate bowl, whip the cream with 1 tablespoon of powdered sugar until soft peaks form. Fold the whipped cream into the lemon-egg whites mixture until fully incorporated.

Step 11

Pour the chiffon filling into the cooled pie crust. Smooth the top with a spatula.

Step 12

Refrigerate the pie for at least 4 hours, or until it is fully set.

Step 13

Garnish with whipped cream, lemon slices, or additional lemon zest before serving, if desired.

Nutrition Facts

Serving size	(797.0g)

Amount per serving	% Daily Value*
Calories	1789.7

Total Fat 84.7g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 4.5g
Cholesterol 696.3mg	0%
Sodium 1138.8mg	0%
Total Carbohydrate 220.3g	0%
Dietary Fiber 0.5g	0%
Total Sugars 164.3g
Protein 29.2g	0%

Vitamin D 54.9IU	0%
Calcium 86.8mg	0%
Iron 3.1mg	0%
Potassium 409.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 6.6%

Carbs: 50.1%