Lemon Chiffon Pie

Southern Kitchen
Lemon chiffon pie

Serves: 8

Hands On Time: 20 minutes

Total Time: 3 hours and 20 minutes


1 teaspoon ( 1/2 package) unflavored gelatin

1/4 cup water

4 pasteurized eggs, separated

1 cup granulated sugar, divided

3 tablespoons fresh lemon juice

1 (9-inch) prepared pie shell (graham, vanilla cookie or baked and cooled pastry)

Thin lemon slices or mint leaves for garnish, if desired


Sprinkle the gelatin over the water and allow it to soften. In the bowl of a stand mixer with a whisk attachment, beat the egg whites until frothy. With motor running, slowly sprinkle in 1/2 cup sugar. Turn the mixer to high and whisk the whites until stiff (about 5 minutes for raw eggs, 10 to 15 minutes for pasteurized).

Meanwhile, in the top of a double boiler, whisk together the egg yolks, lemon juice and 1/2 cup sugar. Heat over boiling water, stirring or whisking gently, until the mixture is pale yellow and thickened, 8 to 10 minutes. Remove from the heat and stir in the gelatin mixture. Cool slightly, then carefully fold in the whipped egg whites.

Spoon the filling into the prepared pie crust, mounding in the center, and smooth the top. Chill until set, at least 3 hours. Garnish with lemon slices or mint leaves, if desired.

About the recipe

With the flavor of lemon meringue, but with less work, this light and airy pie doesn’t so much melt in your mouth as disappear like a cloud.

Because of the risk of salmonella in raw eggs, we recommend using pasteurized eggs in this recipe. Pasteurized egg whites take longer to whip to a stiff consistency — about 10 to 15 minutes with electric beaters — but they will eventually come around.