Lemon Chiffon Pie

I love this time of year when my lemon tree is just bursting with fresh lemons. I have always loved any kind of lemon dessert. As a kid growing up my Mom would always let us kids choose our kind of birthday cake and I always chose white cake with lemon filling. I still this day will choose a lemon dessert off a menu given a choice over chocolate. what can I say, I am just a lemon lover.

If you’re a lemon lover like me, you will adore this pie.


2 1/4 Cups finely processed cookie crumbs; see note

(You can choose graham cracker crumbs, or if you can find a crisp lemon cookie; I used this option for an additional lemon flavor) I found a Kroger store brand lemon crisp cookie that was really tasty. The key is, you want to make sure the cookie crumbs are from a crisp cookie. You could also use lemon flavor Oreo cookies (discard the filling when processing).

one lemon zested finely.

6 Tbsp. unsalted butter, melted.

2-3 Tbsp. granulated sugar (depending on how sweet your cookies are)

Process the cookie crumbs in a food processor until finely ground. In a bowl stir the crumbs, lemon zest, melted butter and sugar until combined. Press firmly into a 9-inch-deep dish pie plate, up the sides and bottom until even. Do not press onto the rim of the pie plate. Bake in a preheated oven for 6-8 minutes or until the crust appears matte. Allow the crust to cool while you make the filling. Note; you can make the crust the day before and bake if you prefer.


2/3 Cup granulated sugar, divided

1 envelope unflavored gelatin powder (7 g) (2 tsp)

1/2 C water

4 large eggs, separated yolks and whites

1 tsp. lemon zest

1/2 Cup fresh squeezed lemon juice, strained

1/8 tsp. table salt

3/4 C heavy whipping cream

+ 1 Cup for optional garnish for top of pie if desired

optional: for garnish; Sanding sugar, candied lemon peel, or lemon zest

In a saucepan whisk 1/3 cup of sugar along with the powdered gelatin.

In a bowl with a fork whisk the 4 egg yolks, lemon zest, lemon juice, and salt to combine.

Stir the egg yolk mixture into the saucepan, and on medium heat, cook the mixture while stirring constantly until mixture thickens and you get the sign of the first large bubble come to the surface in the middle of the pan. Immediately remove from the heat and pour into a bowl and place the fridge to chill until cooled; about 20 minutes. Every 5 minutes or so, go into the bowl and stir the contents to help it chill.

Pour the heavy whipping cream into a very cold bowl and whip using the whisk attachment until stiff peaks. Gently fold into the chilled lemon/yolk mixture.

In a squeaky-clean bowl place the 4 egg whites and using a clean whisk attachment , whip by adding in gradually the 1/3 remaining granulated sugar until stiff peaks. Fold this into the lemon/cream mixture until combined; being careful to fold gently.

Tip the lemon mousse mixture into the prepared pie shell, and smooth out the top. Set in the fridge and allow to become set while chilling for about 3-4 hours.

Decorate with stabilized whipped cream as desired, and top with sanding sugar, lemon zest etc. as desired.

Stabilized sweetened whipped cream

In a chilled bowl place 1 1/4 Cup of heavy whipping cream, 2 Tablespoons of confectioners sugar, and 1 Tablespoon of dried non-fat milk powder. Whisk to combine, then using either a hand mixer or a stand mixer whip until stiff peaks. Place in a piping bag with a tip of your choice; here I used a open star tip. Pipe a border of the whipped cream as desired. Sprinkle with sanding sugar, or lemon zest, or garnish with fresh thinly sliced lemons if you wish. I personally love the texture of the sanding sugar on the whipped cream.

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