Reviewed: Nov. 22, 2011

My grandmother used to make this pie. Unfortunately the recipe was eaten by mice before it came to me. This is as close as I have found to my grandmothers recipe. Thanks so much for posting this. I had no problems following the recipe exactly. Super yummy. Hope it's a hit for Thanksgiving. I will rerate after the big day.

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Reviewer:

Bette

Cooking Level: Intermediate

Living In: Peru, Kansas, USA

Reviewed: Feb. 19, 2011

I made this and it was as light as a feather, and truly delicious. But I know that some people are uncomfortable with uncooked egg products. If such is the case, just use a can of sweetened condensed milk, a small can of lemonade and defrosted Cool Whip and beat it all together and put it in a prepared crust such as the one above, garnish with citrus candy slices or sprinkles.

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Reviewer:

Paul Sr

Cooking Level: Expert

Living In: Franklin, Massachusetts, USA

Reviewed: May 20, 2010

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...

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Reviewer:

souzi

Reviewed: Mar. 18, 2010

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!

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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Jan. 3, 2010

A gave it a 5 star, very light and refreshing. but i did make a few changes; I used another reviewers suggestion and used have orange juice and have key limes, this made it taste like orange push-ups, I used a baked pastry crust and I baked the pie after I folded in the egg white mixture for 10 mins at 350 , as i was afraid of it not setting up. And topped it with the whipped cream after it was well chilled.

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Reviewer:

JACQUELYN21

Cooking Level: Expert

Reviewed: Sep. 24, 2009

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!

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Reviewer:

Amateur Professional

Reviewed: Aug. 16, 2009

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

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Reviewer:

heidi

Reviewed: Aug. 2, 2009

I loved this pie! It was fairly easy and delicious. Definitely use only fresh lemon juice though.

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2 users found this review helpful

Reviewer:

Jenthecakelady

Reviewed: Oct. 20, 2008

This was good and pretty easy. Not exactly what I was looking for, but still tasty.

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Reviewer:

BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

Reviewed: Aug. 20, 2008

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.

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6 users found this review helpful