When life gives you lemons, make Lemon Chiffon Pie. For such a tangy ingredient, the results are just fantastic. It is creamy, light, fluffy, and tasty. It is the ultimate dessert for lemon lovers, and the ingredients are easy to find.

Nice And Easy

The lemon pie takes only 30 minutes to prep the pie filling and 2 hours of chill time, which is the most lengthy part of the recipe. All you need to do is combine the ingredients according to the directions, fill the pie shell, and chill for 2 hours. Very simple.


Feast Your Eyes And Palette

What I like most about this pie recipe is the cooking method used. It doesn’t require baking, you can have it chilled, and unlike most pies, it is soft, light, creamy, and fluffy, and it tastes even better than it looks.


How To Serve Lemon Chiffon Pie?

You can serve this pie chilled with whipped cream as a topping. You can also have it warm and serve it for dessert at any time of the day. Have a slice with a cool beverage or warm cup of coffee if you please.


Servings Size

The recipe yields ten slices of lemon chiffon pie, which is the ideal amount for a small family for Sunday dinner dessert. This yummy treat is excellent at small parties, baby showers, or engagement parties. Consider this dessert to be on the menu for your next special event.


The Equipment You will need

 Saucepan – Use this or a pot to boil the ingredients as instructed.

• Small bowl – Use this to combine the ingredients; you will need more than one of these.

• Whisk – You can also use a fork to beat the eggs.

• Electric beater – Used to beat the egg whites along with sugar.

• Parchment paper – Use this or plastic wrap to cover the pie to be refrigerated.


Main Ingredient

The main ingredient used in this recipe is lemon. I used the lemon juice and the lemon zest from a small lemon. These gave the pie a deliciously tangy lemon flavor; trust me, the taste will not disappoint.


What can I use instead of cornstarch?

If you choose not to use this ingredient or do not have any, you can always use arrowroot or potato starch in equal amounts instead. Wheat flour is also an excellent substitute for cornstarch and is just as effective. 


Ingredients used

• Pie shell – Baked, filled, and refrigerated.

• Lemon juice – Adds zest and flavor to the pie filling; acts as the main ingredient.

• Salt – Used as a flavoring agent.

• Granulated sugar – Sweetens the pie filling.

• Butter – Added in the mixture for flavor and moisture.

 Cornstarch – Helps to thicken the pie.

• Eggs – Separated; egg yolk from egg white to give the pie a fluffy texture.

• Lemon zest – Used to add flavor and color.

• Whipped Cream – Used as a topping for the pie.


How to make the pie

1. In a saucepan, add the lemon juice, butter, salt, sugar, and water, and bring to a boil.

2. Mix the cornstarch and water in a small bowl until blended, then add it to the saucepan and reduce the heat. Cook this until the mixture becomes thick.

3. Separate the egg whites and yolks into two bowls, then whisk the yolks well with a fork.

4. Add a large amount of boiled mixture to the beaten yolks and stir well. Add the remainder of the mixture gradually until you’ve tempered the yolks.

5. Add the egg mixture to the saucepan, remove it from the heat, and mix in the lemon zest. Allow the mixture to cool for 15 minutes.

6. Use an electric beater to whip the egg whites and add ½ cup of sugar gradually. Beat the egg whites until they form stiff peaks.

7. Carefully fold the whipped egg whites into the mixture inside the saucepan. 

Pour the filling in a cooled pie shell, cover with parchment paper, and refrigerator for 2 hours. 

8. Use whipped cream to top the pie and serve.


Why Separate The Whites From The Yolks?

We separate them so that we can whip the egg whites into a peak. The yolk is used mainly for the rich flavor and a velvety texture, while we use the egg whites to strengthen the mixture and leaven the cake as it does not add flavor.


Mix By Hand

Instead of using an electric beater to beat the egg whites, you can do it by hand using a whisk or fork. Yes, the electric beater is faster and more efficient, but a whisk or fork will get the job done just as well if you do not have one.


How to store the lemon pie

You can store this pie in the refrigerator for up to 5 days when wrapped with plastic wrap. I do not recommend freezing this pie at any time as the texture wouldn’t hold up well at all.

Hey, Lemon lovers, it’s your time to shine; grab your ingredients and whip up tangy this Lemon Chiffon Pie. It is a treat you and your family will love and won’t soon forget. The yummy taste will blow your mind.

Lemon Chiffon Pie

Lemon Chiffon Pie

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes

This tangy lemon-flavored chiffon pie will make you gush with anticipation!


  • 1 1/2 cup water
  • 1/2 cup butter
  • 1 1/2 cup granulated sugar
  • 3 large eggs
  • Whipped cream
  • 5 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 cup lemon juice
  • 1 9 inch pie shell
  • Lemon zest


  1. Bring to a boil the lemon juice, butter, salt, sugar, and water in a saucepan.
  2. In a small bowl, combine the cornstarch and water, then stir the mixture into the saucepan and lower the heat. Cook until the lemon mixture thickens.
  3. Separate the egg whites from the yolks and place them into separate bowls. Beat the yolks well with a fork, combine with some of the hot lemon mixtures, and stir to combine.
  4. Gradually add a few more spoonfuls and stir to temper the eggs.
    Pour the egg mixture into the saucepan, remove it from the heat, and stir in lemon zest. Cool the mixture for 15 minutes.
  5. Using an electric mixer, beat the egg whites while adding ½ cup of sugar gradually. Mix until stiff peaks are formed.
  6. Gently combine egg whites with the mixture in the saucepan, then pour the filling in a cooled pie shell, and let it chill in the fridge for 2 hours with the parchment paper covering the top.
  7. Top with whipped cream, slice, and serve.

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