Lemon chiffon pie is a classic chiffon pie in a baked pastry shell, with a fluffy lemon filling and topped with a layer of sweetened whipped cream.
Chiffon Pies
Lemon chiffon pie is a popular variation of the old-fashioned and classic chiffon pie, which is a cream pie with a light and fluffy filling. Chiffon pie fillings include either unflavored gelatin or flavored Jell-O that are then mixed with meringues, puddings, custards or curds, marshmallow crèmes or whipped cream. The end result is a pie that still has a soft, yet more firm texture than a cream pie from the use of the gelatin.
Chiffon pies were developed originally in the 1920’s and became popular in the following decades. Companies like Knox and Jell-O (not sponsored) are credited with helping these pies really take off, as they marketed the recipes to help their products become more popular. Favorite flavors other than lemon that I was able to find after looking through my vintage recipe collection included: orange, pumpkin, chocolate, pineapple and strawberry. These days, you can find a chiffon pie in just about any type of flavor!
About this Recipe
This recipe for lemon chiffon pie was adapted from a 1940’s version with a citrusy lemon curd that is mixed with unflavored gelatin and then sweetened whipped cream. It is spread into a pre-baked pie shell (need an easy pie crust recipe? check out my no-fail pie crust).
The recipe for this lemon chiffon pie first starts with a fresh lemon curd mixture that is cooked on the stovetop until thick. Once it has slightly cooled, it is mixed with unflavored gelatin until it begins to set. Once it begins to set, it is folded into freshly whipped cream and spread into a pre-baked pie shell. After it has chilled for several hours, it is topped with additional freshly whipped cream before serving.
Tips for Lemon Chiffon Pie
- You can pre-bake the pie crust up to 3 days in advance
- This pie will keep refrigerated for up to 3 days
- This pie does not freeze well
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Want more cream pie recipes?
Lemon Chiffon Pie
Equipment
- 9" pie plate
- aluminum foil
- pie weights/dried beans
- pastry brush
- medium sized saucepan
- mixing bowls of various sizes
- mixer
- fine mesh strainer
Ingredients
- 1 single crust pie dough for a 9" pie
- 1 Tablespoon unflavored gelatin
- 1/4 cup cold water
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons lemon zest
- 1/4 cup + 2 Tablespoons freshly squeezed lemon juice
- 2 cups heavy whipping cream + more for brushing on pie crust
- 2 Tablespoons confectioner's sugar
Instructions
- Preheat oven to 425° F and adjust the oven rack to the middle of the oven.
- Roll out 1 single crust pie dough for a 9" pie and press into 9” pie pan. Prick gently all over with fork.
- Cover center of pie crust with aluminum foil and fill with pie weights (or dried beans). Brush edges of pie crust with heavy cream.
- Bake 7 minutes. After 7 minutes, remove the pie weights and foil. Return pie crust to oven and bake an additional 5 minutes, uncovered.
- Soak 1 Tablespoon unflavored gelatin in 1/4 cup cold water in a small mixing bowl.
- In a medium sized saucepan over medium heat, combine 3 large egg yolks, 1/2 cup granulated sugar, 1/4 teaspoon salt, 2 teaspoons lemon zest and 1/4 cup + 2 Tablespoons freshly squeezed lemon juice. Cook until it begins to thicken, stirring constantly.
- Once it begins to thicken, pour through a fine mesh strainer to remove any lumps that formed while cooking. Then, add to gelatin mixture and stir until dissolved. Chill.
- Once lemon mixture begins to slightly set, beat 1 1/2 cups of the 2 cups heavy whipping cream until peaks form and fold into lemon mixture. Fill baked pie shell.
- Mix remaining whipping cream ( 1/2 cup) with the 2 Tablespoons confectioner's sugar until peaks form, spread on top of lemon filling. Chill at least 4 hours before serving.
Notes
- You can pre-bake the pie crust up to 3 days in advance
- This pie will keep refrigerated for up to 3 days
- This pie does not freeze well
- Makes 8 large servings or 12 smaller servings