Lemon Chiffon Pie


  • 1 box (3 oz) lemon gelatin (or 3 tablespoons unflavored gelatin + 1/4 cup sugar + 1 tablespoon lemon zest)
  • 1 cup boiling water
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 teaspoon lemon zest
  • 1/2 cup granulated sugar (if using unflavored gelatin)
  • 2 large egg yolks
  • 1 cup heavy whipping cream, chilled

For the Topping:

  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • Optional: Fresh berries or additional lemon zest for garnish

Step-by-Step Instructions

1. Prepare the Crust

  1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  2. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
  3. Bake in a preheated oven at 350°F (175°C) for 8–10 minutes, or until lightly golden. Let cool completely.

2. Make the Lemon Filling

  1. In a medium bowl, dissolve the lemon gelatin (or unflavored gelatin + sugar + zest) in the boiling water, stirring until fully dissolved.
  2. Stir in the fresh lemon juice, lemon zest, and egg yolks until smooth.
  3. Refrigerate the mixture for 15–20 minutes, or until it begins to thicken but is not yet set.

3. Whip the Cream

  1. In a large mixing bowl, beat the chilled heavy whipping cream with a hand mixer or stand mixer until stiff peaks form.
  2. Gently fold the whipped cream into the thickened lemon mixture until no streaks remain. Be careful not to deflate the mixture.

4. Assemble the Pie

  1. Pour the lemon chiffon filling into the cooled crust, spreading it evenly with a spatula.
  2. Refrigerate the pie for at least 4 hours, or until the filling is fully set.

5. Make the Whipped Cream Topping

  1. In a mixing bowl, beat the remaining 1 cup of heavy whipping cream with the powdered sugar until stiff peaks form.
  2. Spread or pipe the whipped cream over the top of the chilled pie.

6. Serve and Enjoy

  1. Garnish with fresh berries or a sprinkle of lemon zest for added flair.
  2. Slice and enjoy every bite of this light, tangy, and indulgent Lemon Chiffon Pie!
  3. Perfect as a standalone dessert or paired with a cup of coffee, tea, or a glass of cold milk.

Tips for Success

  • Use Fresh Lemons: Fresh lemon juice and zest make a noticeable difference in flavor and brightness.
  • Chill Thoroughly: Allow enough time for the pie to set in the fridge for the best texture.
  • Switch Crusts: Use a traditional pastry crust or crushed cookies (like vanilla wafers) for variety.
  • Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Avoid freezing, as the texture may change.

Why This Recipe Works

This Lemon Chiffon Pie combines the light, airy texture of whipped filling with the bold, tangy flavor of fresh lemons into a dessert that’s both satisfying and indulgent. The buttery crust provides a perfect contrast to the creamy filling, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone treat or customized with your favorite toppings, this recipe delivers big on taste and simplicity without requiring advanced baking skills.

Conclusion: A Treat Everyone Will Love

Whether you’re craving something light and tangy, looking for a way to elevate your dessert game, or simply want to enjoy a homemade treat, this Lemon Chiffon Pie is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this pie might just inspire others to try it too! 🍴✨


 

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