Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

Lemon Chiffon Pie

gelatin

water

white sugar

lemon juice

lemon zest

salt

(9 inch) prepared graham cracker crust

Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.


When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.


Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.


I actually have this recipe from an old cookbook.  The only difference is that in that cookbook, they also add 1/2 cup of orange juice (and 1/2 tsp. of EACH orange and lemon zest, instead of just the 1 tsp. lemon zest).  It is called citrus chiffon pie and has been my husband' favorite for 20 years. I use a regular pie crust as I find the the graham is too heavy (in texture and taste) for this sort of fluffy pie... and yes I have used the premade kind of crust when I am lazy...which is more often than not!   I also cut the 1/2 sugar to 1/3 when you whip the whites to keep it sort of tart (the addition of orange isn't as sour).  The orange + the lemon give it a very good flavor. Way better than lemon meringue with that pesky, squeaky meringue on top.  I almost always use fresh lemon and orange juice, but have used the bottled kind and it is still good (just skip zest). I try to stick with organic if  using zest, though.

Fresh lemon juice is a must.  Do not use reconstituted lemon juice because the flavor will be compromised.  I'm blessed with a lemon tree in my backyard, and this is a great way to showcase my fruits.  The use of a prepared graham cracker crust cuts down the workload.

This is a favorite in my family. It has replaced lemon meringue pie because it's lighter and very satisfying.

This pie is fabulous. I can't even begin to describe how absolutely delicious it is...or was. I made it for a church dinner and it was the first dessert to be eaten up. I made my own graham cracker crust subbing applesauce for part of the butter so the crust texture was slightly different than a typical graham cracker crust...I think it actually worked better with the lightness of the filling this way and it was healthier as well. I made the filling exactly as written and it turned out absolutely perfect...the texture was light creamy and oh so yummy. There was the perfect amount of lemon juice; it gave it a nice tart light lemon flavor not overpowering but perfect. This is going to be my favorite dessert for Spring...I have a feeling I'll be making it again...and again and again...Thanks so much for sharing this one! It is a keeper!

i made this for the weekly sunday night dinner at my parents house i'm always looking for something new and because it was so hot i thought i needed something light and refreshing.(i also didn't want to turn on my oven) This really hit the mark my dad's favourite pie is lemon but he said this was even better than the typical one with the meringue and i agree. I will definitely be whipping this up again it really together well and had a nice creamy texture i might add a 1/2 tsp of lemon extract to rev the lemon up a little and am wondering if next time to make it in a 10inch springform since it slices so wonderfully and makes quite a large quantity of filling

Giving it a 5 star just 'cause I know next time I make it that's what it'll be. Not sure what I did or didn't do but it would never get thick. I finally added a little corn starch and beat it with electric mixer while over double boiler. Also unlike impatient me you must let it cool pretty well before adding the whites else it all gets a bit runny. After cooling in fridge for awhile was ok. I did make a gluten-free pie crust. Think I agree with other reviewer & will make whites into soft peaks instead of stiff. I do love the lemon so will try again (& again!!:)

I made this for a co-workers birthday. He really liked it but I thought it was just ok. Next time I will only beat the egg whites to soft peaks. Stiff peaks are just too much. The consistancy was like rubber! Flavor was great though. Will definitely try again.

Made this in addition to the chocolate cheesecake as a lighter more refreshing change. Was excellent - got lots of rave reviews. Using fresh juice vs. bottled is a must. I also added 2 drops of green food coloring. Will definitely make again.

I used what organic ingredients I could and the taste of the lemon and zest really shines through quite beautifully in the chiffons light yet thick consistency. After leaving it in the fridge for an hour it was very nice after three hours it was wonderful. I think this one just needs a little extra sitting time to get fully firm and then it's beautiful. I loved this lemon chiffon and so did everyone else who got a piece the only thing I heard from anyone was that it was very lemony but that's what I love!

I hate to say it but this pie was not good at all! I followed the recipe exactly and like others found the custard wouldn't thicken so I added corn-starch like had been mentioned had no problem with beating the eggs and let it sit over night. The pie did thicken in the fridge but when I finally tasted it it pretty much just tastes like lemon jell-o mixed with ice-cream/cool whip. Really long complex lemon jell-o. Granted I don't know what lemon chiffon pie should taste like but this doesn't make me want to find out any more...

lemon chiffon pie

Servings: 5

Cost: $2.61 /serving

Author : GINGER P

Ingredients

Instructions

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