Tangy Lemon Chiffon Pie

Total Time

Prep: 35 min. + cooling Cook: 30 min. + chilling


8 servings

Updated: Nov. 20, 2023
This lemon chiffon pie is so easy to make, you can put it together in no time at all. And it's impressive enough to share with guests! —Taste of Home Test Kitchen
Tangy Lemon Chiffon Pie Recipe photo by Taste of Home


  • Dough for single-crust pie
  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 1 cup sugar, divided
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 1/2 cup lemon juice
  • 2 cups heavy whipping cream
  • 3 to 4 drops yellow food coloring, optional
  • CHOCOLATE DRIZZLE (optional):
  • 1/3 cup semisweet chocolate chips
  • 2 teaspoons shortening


  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved.
  4. In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form.
  5. Spoon filling into crust. Refrigerate at least 2 hours before serving. Or, if desired, layer filling with chocolate drizzle: Spoon half of filling into crust. In a microwave, melt chocolate and shortening; stir until smooth. Transfer to a pastry bag with a small round tip. Spoon half of lemon filling into crust. Drizzle half of the melted chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Refrigerate at least 2 hours before serving.

Nutrition Facts

1 piece: 514 calories, 36g fat (22g saturated fat), 213mg cholesterol, 252mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 6g protein.