Lemon Chiffon Pie

This Lip Smacking Good Lemon Chiffon Pie is a light airy no-bake lemon pie made with an easy microwave lemon curd. It has a lightly sweetened graham cracker crust and is best served the next day, so it has plenty of time to set.

Course Dessert

Cuisine Southern

Keyword best lemon chiffon pie, how to make a lemon chiffon pie, lemon chiffon pie with graham cracker crust, no bake lemon chiffon pie

Prep Time 25

Cook Time 15

Servings servings

Calories 464kcal

Author Beth Pierce

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter melted

Lemon Chiffon Pie Filling

4 tablespoons butter
1 .25 ounce package unflavored gelatin
1/4 cup cold water
1 cup sugar
4 room temperature pasteurized eggs separated yolks and egg whites in different bowls
1/2 cup fresh lemon juice
Zest of 1 lemon

Instructions

Stir together graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Firmly press the crumb mixture into the bottom and up sides of a 9-inch pie dish. Bake at 350 degrees for 7-8 minutes. Remove from oven and cool for 30 minutes.
Melt 4 tablespoons butter and allow to cool for 5 minutes.
Stir gelatin and water together. Let sit for 5 minutes
In a medium microwavable bowl, combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest, and melted butter. Microwave in one-minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon; approximately 4-5 minutes. While the mixture is still warm, whisk in the softened gelatin. Allow lemon curd to cool for 20-30 minutes.
In a clean bowl, whip egg whites until soft peaks form. Slowly add the remaining 1/2 cup sugar while whipping. Fold the egg white mixture into the lemon curd.
Pour filling into graham cracker crust and chill for several hours up to overnight. Garnish with whipped cream and lemon slices.

Notes

Always bake the graham crust as you will not be baking the pie.
Use fresh lemon juice and zest as it has so much flavor.
Don't get too wrapped up in the number of steps. Just stay organized with the directions close by and it will go quickly and easily.
Most grocery stores carry pasteurized eggs or follow the link on pasteurizing your own eggs.
Always make sure that the bowl that you use for beating the eggs whites is clean and dry. Set the mixer on medium and beat just until soft peaks form.
This pie is best refrigerated overnight as it really firms up well.

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