Luscious Lemon Chiffon Pie
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This Luscious Lemon Chiffon Pie recipe is an oldie, but goodie no-bake dessert recipe that is great any time of the year! Easy to make and great for spring and summer! No oven needed!
Who’s ready to dive into this tangy, light and creamy Lemon Chiffon Pie filling in a graham cracker crust with whipped topping? Speaking of pie, here’s a goodie–Easy Chocolate Pudding Pie and and this Strawberry Cheesecake Cream Pie!
There are lots of versions of this pie, but I found this lemon pie using sweetened condensed milk to be super easy to whip together and make ahead of time. It does require a mixer and I used a prepared graham cracker pie crust, because I already had it in the cupboard.
However, you can easily make your own version of pie crust you desire or here’s a graham cracker crust if you want to make one by scratch.
Ingredients
Easy Lemon Chiffon Pie Filling Recipe
- 1 – 9″ graham cracker crust or prepare a homemade graham cracker crust and transfer to a pie plate.
- 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
- lemon juice
- yellow food coloring
- lemon zest (optional)
- egg whites
- cream of tartar
- Cool Whip or you can make this Ultimate Fluffy Homemade Whipped Cream
How to Make Lemon Pie Filling Using Sweetened Condensed Milk
- In medium bowl, stir mix together the sweetened condensed milk, lemon juice, food coloring and the lemon zest.
- Beat egg whites with cream of tartar, until stiff, but not dry.
- Gently fold egg white mixture into lemon mixture. Pour mixture into prepared graham cracker crust in pie pan. Chill 3 hours or overnight, then garnish with whipped cream. Can also add a sprinkle of graham cracker crumbs on top as well.
How to Get the Most Lemon Juice from your Lemons
- Fresh lemon juice is essential for this recipe, because it is the only flavor, so it has to be the star attraction!
- Allow the lemons to come to warm to room temperature to get more juice to extract from each lemon and roll them around on your counter, pressuring them with a firm hand. You can also zap them in the microwave for 15-20 seconds, before juicing them. I love this lemon juicer!! It works like a charm! And a good lemon zester as always a great handy tool to have as well!
- Here are 10 tried-and-true tricks for maximizing the amount of juice you’re able to get out of citrus fruit—no juicer required.
Tips for Whipping Egg Whites
- It is essential that your bowl and beaters are clean and dry, without any residue on them, so egg whites whip properly.
- Use a large bowl that is metal, ceramic or glass instead of plastic.
- Stiff peaks – When stiff peaks form, the peaks will be firm and not fall over.
- Soft peaks– When soft peaks form, the egg whites will be all white and lifting the beater will cause soft peaks that slump over.
- Egg whites should not be over beaten, so be cautious you don’t go too far.
- What to do with leftover egg yolks? Here’s an Easy Creme Brulee recipe to use your leftover egg yolks with or this Best Eggnog Custard!
How to Store Lemon Chiffon Pie
- Fridge: Store pie tightly covered with plastic wrap or aluminum foil in the refrigerator for up to 3 days.
- Freezer: Freeze for up to 2 months. Wrap tightly with plastic wrap or foil and store in a sealed freezer safe bag.
In the world of desserts, few treats can compare to the delightfully light and tangy taste of a luscious lemon chiffon pie. From its graham cracker crust to its creamy smooth filling to its whipped cream on top, this pie is a true crowd-pleaser that never fails to impress.
So why not turn your next gathering into a celebration with a heavenly slice of no bake lemon chiffon pie? And who knows, with your own personal touch, you may even create a new family favorite! You’ll really love how easy and delicious this lemon chiffon pie recipe is! Enjoy!
More Lemon Delish Desserts!
- Lemon Layered Pudding Cheesecake Bars
- Lemon Raspberry Crumb Cake
- Soft Lemon & Blueberry Explosion Cookies
- White Chocolate Chip Lemon Cookies
- Luscious Lemon Sour Cream Pie!
- Raspberry Lemon Dream Pie
- Easy No-Bake Lemon Pie Dessert
- Lemon Coconut Cream Cheese Dessert
Luscious Lemon Chiffon Pie
Ingredients
- 1 9" graham cracker crust or whatever pie crust you want to use, or you can make this Ultimate Graham Cracker Crust – 3 Ingredients
- 1 14 oz. can Eagle Brand sweetened condensed milk (not evaporated)
- ⅓ cup real lemon juice
- Few drops yellow food coloring
- 3 teaspoons grated lemon peel optional
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 small container Cool Whip or you can make this Ultimate Fluffy Homemade Whipped Cream
Instructions
- In medium bowl mix together the sweetened condensed milk, lemon juice, food coloring and the lemon peel. Set aside.
- Using mixer, beat egg whites with cream of tartar, until stiff, but not dry. Gently fold egg whites into lemon mixture. Pour into crust.
- Chill 3 hours or overnight.
- Garnish with Cool Whip swirls, fresh fruit or graham cracker crumbs, lemon slices as desired.
Notes
- Recipe for Homemade Graham Cracker Crust
- Recipe for Ultimate Fluffy Homemade Whipped Cream
Recipe from Cook’s
Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely try this. You can also try this one
Terrific! This pies does indeed look luscious (and also silky, smooth, and fresh). Nicely done!