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+ servings

Lemon Chiffon Pie

This pie is so light and fluffy yet bursting with flavor! Add the graham cracker crust, which pairs perfectly with the lemon, and you have a dessert that is sure to be a favorite!
Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 4 hours
Servings 8 servings



  • 1 ½ cups graham cracker crumbs, (10 full sheets of graham crackers)
  • cup granulated sugar
  • 5 tablespoons butter, melted

Pie Filling:

  • 1 tablespoon unflavored gelatin
  • ¼ cup cold water
  • 4 eggs, separated
  • ½ teaspoon salt
  • ½ cup fresh lemon juice
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest


  • whipped cream


Graham Cracker Crust:

  • Preheat the oven to 300°F.
  • Process the graham cracker in a blender or food processor until you have fine crumbs.
  • Mix the graham cracker crumbs with the sugar, mixing until evenly combined. Stir in melted butter with a fork until the butter is incorporated evenly.
  • Press the mixture into a pie dish and up the sides. Make sure it is tight and compact. The bottom of a medium-size measuring cup works well. You want the crust to be thick.
  • Bake in the preheated oven for 10 minutes.
  • Allow pie crust to completely cool before adding the lemon filling.

Pie Filling:

  • In a small microwave-safe bowl, soften the powdered gelatin in ¼ cup of cold water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
  • Zest one lemon or until you have 1 tablespoon of zest, set aside.
  • Separate the egg yolks from the egg whites. In a medium bowl, beat the egg yolks until thickened. Add to the egg yolks; salt, lemon juice, and ½ cup sugar. Blend well.
  • Add the egg mixture to a medium saucepan and heat over medium heat until thickened, about 15 minutes, stirring constantly. Add the gelatin mixture and stir until dissolved. Remove from heat. Stir in the lemon zest and allow to cool for 10 to 15 minutes.
  • While the lemon filling is cooling, beat the egg whites with the remaining ½ cup sugar until stiff peaks form. Pour lemon filling into the bowl with egg whites and fold together until thoroughly combined.
  • Pour filling into the graham cracker crust and chill in the refrigerator until firm (about 4 hours). Top with whipped cream and serve.


If your crust is not releasing from the pie pan when you are ready to serve, you can let it sit on the counter for 10 minutes; as the pie pan warms to room temperature, it should release the crust.
If you want to speed up the process, set the pie pan in a little warm water (careful not to get water on the pie itself) for 15 to 30 seconds. The crust should lift right out.