Lemon Chiffon Pie

This recipe appeared in a larger article featuring lemon pie recipes.
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 4 eggs, separated
  • 1 cup sugar
  • 1-1/2 teaspoons grated lemon rind
  • 1/2 cup fresh lemon juice
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup whipping cream, whipped
  • 1 baked, cooled 9-inch pie crust
Stir together the gelatin and cold water, and set aside.

Beat egg yolks until thick and lemony. Combine egg yolks with 1 cup of the sugar, lemon rind, lemon juice and salt in a heavy saucepan. Cook over medium heat, stirring constantly, 5 minutes or until mixture thickens. Remove from heat and add gelatin/water mixture. Stir until gelatin dissolves. Set aside, and allow to cool.

Have egg whites at room temperature. Beat egg whites until foamy. Gradually add 1/2 cup sugar, a tablespoonful at a time, beating until soft peaks form. Carefully fold egg whites and whipped cream into cooled lemon mixture. Pile into cooled 9-inch crust. Chill until set.
Makes one pie.

Prep time: 10 minutes; Cooking time: 25 minutes; Total time: 35 minutes

Recipe editor

Note: If you are concerned about using uncooked egg whites, you can make perfect chiffon pies with powdered egg whites.

Here are links to our piecrust recipes.
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