Delightfully light with an irresistible velvety texture, this zingy Lemon Chiffon Pie is an old-school classic that still hits the spot!
I love all things vintage—from fashion and furniture to music and food. When it comes to entertaining, nothing makes me happier than playing old records, setting my table with vintage plates (the oldest pieces in my collection are 150 years old), and serving dishes that were cooked by my great-grandmother. In fact, I recently hosted a dinner party with a buffet featuring dishes inspired by the handwritten recipes she passed down to me. The menu included corn fritters, a classic egg salad, a tomato aspic, butterscotch pudding, cherries jubilee, and a silky-smooth lemon chiffon pie, which seemed to disappear in no time.
Chiffon pies—in all their delectable variations—have a history that is believed to go back to the 1920s. Made with a light and fluffy filling consisting of a fruit curd mixed with whipped egg whites, these old-fashioned pies have a delightful melt-in-the-mouth texture and are usually topped with whipped cream. When I was a little girl, they were often served at summer outdoor gatherings and were a standard option on diner menus. To this day, they remain a popular retro dish that’s equal parts fancy and fun.
This recipe for a classic lemon chiffon pie is a delicious blast from the past that’s guaranteed to make an impression with its zingy flavor and velvety texture. It’s the perfect way to end an alfresco dinner, but it’s also lovely as an afternoon treat with a cup of coffee or tea.
Tasty tweaks
As much as I love this lemon variation, you can also make this chiffon pie with different types of citrus fruits. Lime, orange, grapefruit, and mandarin orange will all work well. My only advice is that you opt for organic, unwaxed citrus fruit, since you’ll also be using the zest.
When it comes to garnishing the pie, you can pipe whipped cream rosettes around its perimeter or simply slather on the cream with a palette knife for a more rustic appeal. If piping rosettes, consider topping them with candied lemon slices or a lemon peel twist and a few tiny mint leaves. Going for the rustic look? Scatter some lemon zest over the cream for a dash of color. If you’re lactose intolerant, feel free to leave out the cream topping (or use a plant-based cream in its place) and garnish the pie with slices of lemon or even fresh raspberries instead. In that case, also remember to use a dairy-free butter in the crust.
How do I store leftovers?
If transferred to an airtight container or covered with foil, leftover pie can be stored in the fridge for up to 3 days, but bear in mind that it will lose some of its fluffy texture the longer it sits. For longer storage, the pie can be frozen for up to 2 months. Thaw in the fridge overnight. For best results, store the pie without the whipped cream topping.
Serving suggestions
Looking for other retro dishes to add a little nostalgic flair to your table? Try our Classic Watergate Salad made with pistachio Jello-O, marshmallows, and refreshing pineapple, or whip up this 7-Layer Salad for your next potluck gathering. If you’re looking for savory recipes, try our hearty Salisbury Steak Recipe (With Gravy) or serve these tender Grape Jelly Meatballs as a fun and delectable appetizer.
Lemon Chiffon Pie
Ingredients Â
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
For The Filling:
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 4 large eggs separated
- 1/2 cup granulated sugar divided
- 1/2 cup fresh lemon juice
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
For Garnish:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
InstructionsÂ
To Make The Crust:
- Mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Set aside.
To Make The Filling:
- In a small bowl, mix the gelatin with the cold water and let it stand for 3 minutes.
- In a double boiler, whisk the egg yolks, 1/4 cup granulated sugar, lemon juice, and salt. Cook over simmering water, stirring constantly until thickened, about 6 minutes.
- Remove from the heat, add the lemon zest and softened gelatin, stirring until the gelatin is completely dissolved. Set aside to cool to room temperature.
- In a separate bowl, beat the egg whites until soft peaks start to form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff peaks form.
- Fold the egg whites into the cooled lemon mixture gently but thoroughly.
- Pour the filling into the prepared crust. Refrigerate until set, about 3 hours, or overnight.
To Garnish The Pie:
- Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe over the pie as desired.
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