For an extra touch of vintage flair, I love to serve this lemon chiffon pie in a buttery, flaky homemade pie crust. You can certainly use a store-bought crust, but there’s nothing quite like a from-scratch crust to truly elevate this timeless dessert. A cloud-like topping of lightly sweetened whipped cream is the perfect finishing touch.
Lemon Chiffon Pie is the Ultimate Make-Ahead Dessert
One of the best parts about this lemon chiffon pie is that it needs to be made completely in advance to allow the filling to set up. You can easily prepare it 1-2 days ahead of your event or gathering, freeing up your oven for other dishes. The pie actually tastes even better after a night in the fridge as the flavors have time to meld and mellow.
For show-stopping presentation, I like to garnish each slice with extra whipped cream, fresh berries, lemon slices or even sprinkle with a light dusting of powdered sugar. It’s such an elegant yet easy dessert that’s sure to impress.
If you’ve never experienced the sheer bliss that is lemon chiffon pie, get ready to fall in love. This vintage recipe has been a family favorite for over a century, and one taste will show you why. It’s the ultimate refreshing, luscious, make-ahead dessert for spring and summer celebrations. Grandma would be so proud!
Lemon Chiffon Pie
This vintage lemon chiffon pie is the epitome of dreamy, creamy, sunshine-sweet dessert bliss! It’s the perfect make-ahead treat for spring and summer entertaining.
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Course: DessertCuisine: American Prep Time: 15minutes minsCook Time: 15minutes minsChill Time: 2hours hrsTotal Time: 2hours hrs 30minutes mins Servings: 8
Ingredients
1 9- inch baked pie crust homemade or store-bought
1 1/2 cups water
1/2 cup fresh lemon juice
Dash of salt
1 1/2 cups granulated sugar divided
1/2 cup unsalted butter
5 tbsp cornstarch
1/2 cup cold water
3 large eggs separated into yolks and whites
Zest of 1 lemon
Sweetened whipped cream for topping
Instructions
In a saucepan, bring the water, lemon juice, salt, 1 cup sugar and butter to a boil over medium-high heat.
In a small bowl, whisk together the cornstarch and 1/2 cup cold water until dissolved. Pour into the boiling mixture and reduce heat to low. Cook for 2-3 minutes until thickened, stirring constantly.
In a separate bowl, lightly beat the egg yolks. Temper the yolks by whisking in a few spoonfuls of the hot lemon mixture. Then pour the tempered yolks back into the saucepan and cook for 1 minute more. Remove from heat and stir in the lemon zest. Let cool for 15 minutes.
Using a hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites on high speed until foamy. Gradually add in the remaining 1/2 cup sugar and beat until stiff, glossy peaks form, about 3-4 minutes.
Gently fold the whipped egg whites into the lemon custard base in two additions until fully incorporated.
Pour the chiffon filling into the pre-baked pie crust and smooth the top. Gently cover with plastic wrap or wax paper and refrigerate for at least 2 hours until completely set.
When ready to serve, top with sweetened whipped cream and garnish as desired with berries or lemon slices.
Notes
For best results, use a deep dish 9-inch pie plate for the crust.
Pie can be made 1-2 days in advance and stored covered in the refrigerator.
Let the pie sit at room temperature for 15 minutes before slicing and serving for optimal texture.
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