This light and airy Lemon Chiffon Pie is made with a simple three-ingredient graham cracker crust and an easy lemon curd that is made in the microwave. This delicious, simple pie is a lemon lovers delight.
I love lemons! Just the thought of lemon makes my mouth water. If I lived in a year-round warm climate, I would certainly have a lemon tree in my yard. I put lemon in my water, in my tea, and in my vodka (wink wink). I don’t think I have ever prepared or eaten a lemon recipe that I did not love. This mouthwatering Lip Smacking Good Lemon Chiffon Pie is my newest lemon lovers recipe and is quickly becoming one of my favorites.
How do you make Lemon Chiffon Pie?
Start by mixing the graham cracker crumbs, sugar, and butter together. Then firmly press it down and up the sides in a pie pan. Now, bake it in a preheated oven for about 7-8 minutes or until lightly browned. Finally, allow it to cool for about a half hour.
Now melt a little bit of butter in the microwave and set it aside to cool. Then mix the gelatin and water together in a small bowl and let it soften.
Grab a medium-sized microwavable bowl and mix together the sugar and egg yolks. Now whisk in the lemon juice, lemon zest, and the butter (that you set aside). Then microwave the mixture for 1-minute intervals stirring between each interval until the mixture is thick enough to coat the back of a spoon. Whisk in the softened gelatin (that you set aside). Let the mixture cool for about 20 minutes. It will thicken as it cools.
Meanwhile, in a clean, dry bowl, whip the egg whites until soft peaks form, adding the sugar slowly while whipping. Gently fold the egg whites into the cooled lemon curd. Pour the mixture into the cooled pie crust and chill for several hours up to overnight. If desired, garnish with whipped cream and thin lemon slices.
This Lip Smacking Good Lemon Chiffon Pie is a light, airy no-bake lemon pie made with an easy microwave lemon curd. It has a lightly sweetened graham cracker crust and is best served the next day, so it has plenty of time to set. I do recommend that you use pasteurized eggs for this pie since the whites are not cooked. Here is an article on How to Pasteurize Eggs! Some grocery stores do sell eggs that have already been pasteurized.
Recipe notes and helpful tips
- Always prebake the graham crust, as you will not be baking the pie.
- Use fresh lemon juice and zest, as it has so much flavor.
- Don’t get too wrapped up in the number of steps. Just stay organized with the directions close by, and it will go quickly and easily.
- Most grocery stores carry pasteurized eggs or follow the link on pasteurizing your own eggs.
- Always make sure that the bowl that you use for beating the egg whites is clean and dry. Set the mixer on medium and beat just until soft peaks form.
- This pie is best refrigerated overnight, so it really firms up well.
- Store the pie in the refrigerator except when serving. This pie is best consumed within a few days.
So if lemons make your mouth water and you are hankering for an easy spring pie, then this Lip Smacking Good Lemon Chiffon Pie has your name written all over it. Put the ingredients for this luscious pie on your shopping list today and make yourself an amazing treat.
Other lemon recipes to try!
Lemon Chiffon Pie
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter melted
Lemon Chiffon Pie Filling
- 4 tablespoons butter
- 1 .25 ounce package unflavored gelatin
- 1/4 cup cold water
- 1 cup sugar
- 4 room temperature pasteurized eggs separated yolks and egg whites in different bowls
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
Instructions
- Stir together graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Firmly press the crumb mixture into the bottom and up sides of a 9-inch pie dish. Bake at 350 degrees for 7-8 minutes. Remove from oven and cool for 30 minutes.
- Melt 4 tablespoons butter and allow to cool for 5 minutes.
- Stir gelatin and water together. Let sit for 5 minutes
- In a medium microwavable bowl, combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest, and melted butter. Microwave in one-minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon; approximately 4-5 minutes. While the mixture is still warm, whisk in the softened gelatin. Allow lemon curd to cool for 20-30 minutes.
- In a clean bowl, whip egg whites until soft peaks form. Slowly add the remaining 1/2 cup sugar while whipping. Fold the egg white mixture into the lemon curd.
- Pour filling into graham cracker crust and chill for several hours up to overnight. Garnish with whipped cream and lemon slices.
Notes
- Always bake the graham crust as you will not be baking the pie.
- Use fresh lemon juice and zest as it has so much flavor.
- Don't get too wrapped up in the number of steps. Just stay organized with the directions close by and it will go quickly and easily.
- Most grocery stores carry pasteurized eggs or follow the link on pasteurizing your own eggs.
- Always make sure that the bowl that you use for beating the eggs whites is clean and dry. Set the mixer on medium and beat just until soft peaks form.
- This pie is best refrigerated overnight as it really firms up well.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Zack
I accidentally made it with non-pasteurized eggs! Can I bake it at the end to make it safe to eat?
Beth Pierce
Oh goodness. I have never tried to do that.
Elizabeth
You can have a lemon tree. Citrus needs cold weather. Unless you live in Alaska or Iceland or somewhere you will be fine. Look into Citrus jambhiri (rough skin lemon), which is often used as rootstock. They are cold-hardy and prolific. The fruit is juicy, fragrant but a little bitter.
Leslie
My mom used to make lemon chiffon pie for Easter when I was a kid and it was my favorite. I’m so glad to have found your recipe since this sounds like how she made it. I’ve seen other recipes using cornstarch or a combination of corn starch and gelatin, but i only remember her using gelatin.She made it with a vanilla wafer crust instead of Graham crackers and a sour cream topping. I don’t remember how she made the topping but it was just a thin layer of slightly Sweetened sour cream.
Beth Pierce
Sounds absolutely delicious. Happy Easter!
jacqueline wei
hi i want to try this recipe but cant seem to find pasteurized eggs anywhere! what can I use to replace it?
Beth Pierce
There are some articles on the internet on how to pasteurize your own eggs.
Jennifer Brooks
This looks delicious and I’m excited to try it! Question, if I have my own recipe for Lemon Curd and I wanted to use that in this recipe, how would I do that? I’m guessing I’d use 2 1/2 cups lemon curd, whip up 4 egg whites with 1/4 – 1/2 C sugar until stiff, fold it into the curd, then put in pie shell…is that correct?
Without having tried it that way, I wanted your thoughts on if that would work, and if so, is that the correct amounts?
Beth Pierce
Yes that would be the way that I would do it. It would be 1/2 cup sugar beat with the egg whites. Sorry about the long delay. My husband is out of town and I have had my hands full with kids and dogs.
Vickie
Hi, I use to make a Lemon Chiffon Pie w graham
Cracker crust. I think it was a recipe on Graham
Cracker crust box. I am not sure if this is it, but have been looking for one for years. I don’t remember using pasteurized eggs. Do you know where this one came from.
Beth Pierce
I wrote it.
Debbie Stokes
I was going to make this recipe today but was just wondering about something. It calls for 1 package 7 gems of gelatine mixed with 1/4 cup of Cold water. On the package it says to mix with 1/4cup of boiling water. How does the gelatine dissolve in cold water? Was this fact wrong.?
Beth Pierce
It has been a while since I have made this pie. If my memory serves me right you are softening the gelatin in the cool water. Then when you stir it into the lemon curd you are dissolving it in the hot liquid. Be sure to stir thoroughly.
Natasha
We love pies and lemons so I tried this recipe and we absolutely loved the flavors and combination of this pie. This is definitely going to be one of our favorite dessert recipes from now on. Thank you!
katerina
Such an incredibly dessert! SO light, creamy and AMAZING!!
Toni
This pie is totally irresistible! Such a refreshing dessert!
Tammy
This is so hard to resist! My kids loved it and everyone at my house!
Matt Taylor
This looks so yummy, I love anything lemon and I love pie. The perfect combination!
Susan Gibbs
This is INCREDIBLE! I love lemon desserts, especially in the winter!
Elizabeth
This is a huge hit every Thanksgiving. My Mom made this pie every year and I am 82, Still loving it. I never used the butter before. Can you tell me what it adds to the result? Thanks. YUM
Beth Pierce
I think it just makes it a little creamier and more luscious!
Pam Mann
My recipe is pretty much the same as Beth’s but no butter. I found an ancient recipe recently and they didn’t use butter either. I love the regular pie crust with this. It helps with the sweet/tartness, to even it out. But I know most people love the graham cracker crust.
I have to say I made recently and got water into the custard as I was cooking it and it didn’t set like custard. I didn’t want to throw out so I just used a more liquidy custard. Then I fogot to add the gelatin into the hot custard so I added to the mixture of egg whites and custard. It still tasted great. LOL. After all that work didn’t want to throw out. I am getting bad about skipping steps because I don’t go back and read.