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Lemon Chiffon Pie

Lemon Chiffon Pie


"Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream."
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servings 190 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Soften gelatin in water 5 minutes.
  2. 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.
  3. 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.
  4. Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

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Read all reviews 20
  1. 20 Ratings

Most helpful positive review

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 jus...

Most helpful critical review

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 prob...

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Least positive

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 jus...

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 f...

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 cra...

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'...

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...

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 consistan...

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 fo...

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...

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