Lemon Chiffon Pie

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Indulge in the delightful allure of a classic Southern dessert with this Lemon Chiffon Pie. This recipe presents a tantalizing combination of a zesty lemon curd and a buttery graham cracker crust, creating a harmonious balance between tangy and sweet. The no-bake nature of this pie ensures a light, airy texture that’s perfect for any occasion, whether it’s a family gathering or a casual get-together.

Ideal for making ahead, this pie benefits from a thorough chill in the refrigerator, allowing the flavors to meld beautifully. Here’s a step-by-step guide to creating this refreshing dessert.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Lemon Chiffon Filling:

  • 4 tablespoons unsalted butter
  • 1.25-ounce package unflavored gelatin
  • 1/4 cup cold water
  • 1 cup granulated sugar
  • 4 large pasteurized eggs, separated (yolks and whites in different bowls)
  • 1/2 cup freshly squeezed lemon juice
  • Zest of 1 lemon

For Garnishing (optional):

  • Whipped cream
  • Lemon slices

Instructions


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