Make No Bake Lemon Chiffon Pie for a Delicious Taste of Spring

No Comments

This post may contain affiliate links. Please read our disclosure policy.

Lemon Chiffon Pie is the perfect no-bake lemon pie recipe you need this spring! This tangy, light pie, is an alternative to the more common lemon meringue. It includes the perfect amount of fresh lemon flavor your family will love!

No bake Lemon Chiffon Pie

Make No Bake Lemon Chiffon Pie for a Delicious Taste of Spring

This No Bake Lemon Chiffon Pie would be great for your Easter Dessert Table! Not only does it taste delicious, but you can make this ahead of time and freeze it too! Saving you time on Easter Sunday.

A chiffon pie is similar to a cream pie or a meringue pie. It has a custard base and requires refrigeration, but no baking. Common types of chiffon pies include lemon chiffon and strawberry chiffon. Their light and airy state make them perfect for hot days!

Chiffon pies used to be a lot more popular, but they fell out of flavor because of whipped egg whites which are not cooked. As you know, consuming raw eggs, like egg whites, is a potential, but rare, source of salmonella. According to the CDC, 1 in 20,000 eggs is contaminated with salmonella. 

If you’re worried about salmonella, use pasteurized eggs or  pasteurized egg powder.

plated no bake lemon chiffon pie

Tips for Success for Making No Bake Lemon Chiffon Pie

While the directions for this pie might seem a little intimidating to the beginning cook, don’t let this recipe fool you! 

  • Read through all directions before starting. 
  • Make sure you have the right tools.
  • Take your time! 

You can easily follow this no bake lemon pie recipe! Make it ahead of time and freeze it  – saving you precious time on the day you wish to serve it.

​​What kind of crust is best with lemon chiffon pie?

We are fans of the oreo cookie crust, but you have options when it comes to this no-bake lemon pie! You could also use  pre-bought or homemade graham cracker crust or a regular homemade pie crust too! All three pie crust ideas work well with this delicious pie.

What is blooming the gelatin?

Chiffons use gelatin to give the pie its light and airy state. To keep the pie from having hard, lumpy bits of gelatin, it has to be soaked in water first. This soaking process is called blooming!

What’s the easiest way to separate eggs?

You can easily separate eggs by using an egg separator. Pouring the yolk from one half of the eggshell to the other has historically been a way to separate eggs. However, this method is not recommended. Food safety eggsperts say the egg shell can harbor salmonella bacteria. If you use this egg separation method, it might be time to try something different.

Tips for cooking the custard

The best tip for cooking the custard for this chiffon pie is to use a double boiler and cook it slowly over low heat. That will help to keep the egg custard smooth and lump free. Don’t boil the custard, just bring it to a low simmer. Once it’s finished, strain it using a fine mesh sieve to get any errant lumps of egg!

plated no bake lemon chiffon pie

Ingredients for No Bake Lemon Chiffon Pie

Oreo Cookie Pie Crust

  • ​​15 chocolate cookies (Oreos or similar), filling removed
  • 4 oz unsalted butter, melted

Chiffon Pie Custard Filling:

  • 1 envelope unflavored gelatin
  • 4 large eggs
  • 1 ½ cups sugar
  • ½ cup heavy cream
  • 1 teaspoon lemon zest
  • ½ cup fresh lemon juice, about 3 large lemons
  • Dash of salt

Garnish:

  • Mint leaves
  • Lemon slices
  • Fresh fruit

No Bake Lemon Pie Recipe Instructions

oreo cookie pie crust

To Make the Oreo cookie crust

1. Remove cream filling from cookies. Crush Oreo cookies into a very fine crumb quickly using a food processor. Or, put them in a large bag and use a rolling pin to crush them.

2. In a mixing bowl, mix cookie crumbs and melted butter until they are combined.

3. Press cookie crumb mixture into a lightly greased springform pan. Use a measuring cup to press into an even and tight layer.

4. For a crispier crust, refrigerate the baking pan until the filling is ready. Or bake it at 350°F for 5-10 minutes.

no bake lemon pie custard filling

To make the custard filling

Add a small amount of ice cold water to a small bowl and pour gelatin powder on top. Let the gelatin mixture sit while prepping other ingredients.

Meanwhile, separate egg whites and yolks.

Put egg yolks in a large electric mixer bowl and beat on medium speed until soft peaks form. Then, turn the mixer up to high speed and continue beating until thick peaks, or a ribbon pattern appears. This entire process should take about 5 minutes, so be patient.

straining cooked egg yolks

Cooking the custard

Use a double boiler to cook egg yolks, sugar, lemon zest, lemon juice, and salt over medium low heat until sugar dissolves completely and the mixture is thickened, approximately 2 minutes. Remember to stir constantly with a whisk.

Don’t let egg yolks cook and get lumpy. If this happens, you’ll want to discard the mixture and start over. Using a double boiler should prevent this from happening, so make sure to use a double boiler!

Gently stir the gelatin into the custard mixture. Strain the mix through a fine mesh sieve. Let the mixture cool at room temperature, about 30 minutes while you finish up the rest.

beating egg whites

Beating the egg whites

Put egg whites in a mixing bowl of a stand mixer fitted with whisk attachment. Whip egg whites on medium high speed until foamy. Gradually add the remaining sugar and increase the speed to high. Beat until stiff peaks form, approximately 2 to 3 minutes. Finally, transfer the egg white mixture to a large, clean mixing bowl.

whipping heavy cream

Whipping the heavy cream

Now it’s time to beat the heavy cream. Your stand mixer is getting a workout with this recipe! Beat heavy cream on high speed until stiff peaks form, approximately 1 to 2 minutes.

putting it all together

Putting it all together

Slowly fold egg whites into the yolk lemon mixture and then fold in the whipped cream.

Line the side of the springform pie pan with parchment paper to keep the chiffon mixture from sticking. Pour the chiffon mixture onto the crust.

Refrigerate the cake until set, at least 3 hours, but preferably overnight. You can also freeze this no bake lemon pie, up to two months ahead of time! Wrap it tightly in plastic and put it in the freezer! You might even like to eat it frozen. That’s a personal preference some people have with chiffon pie!

lemon chiffon pie garnished with lemon and berries

 Serve the no bake lemon pie chilled, with your favorite garnish.

Yield: 8 slices

No Bake Lemon Chiffon Pie

plated no bake lemon chiffon pie

Lemon Chiffon Pie is the perfect no-bake lemon pie recipe you need this spring! This tangy, light pie, is an alternative to the more common lemon meringue. It includes the perfect amount of fresh lemon flavor your family will love!

Prep Time 1 hour 30 minutes
Additional Time 3 hours
Total Time 4 hours 30 minutes

Ingredients

  • ​​15 chocolate cookies (Oreos or similar), filling removed
  • 4 oz unsalted butter, melted
  • 1 envelope unflavored gelatin
  • 4 large eggs
  • 1 ½ cups sugar
  • ½ cup heavy cream
  • 1 teaspoon lemon zest
  • ½ cup fresh lemon juice, about 3 large lemons
  • Dash of salt
  • Mint leaves
  • Lemon slices
  • Fresh fruit

Instructions

Remove filling from cookies, then crush the cookies, combine with butter and press on the bottom of an 8" springform pan.

Bloom the gelatin by adding a small amount of ice cold water to a small bowl and pour gelatin powder on top. Let the gelatin mixture sit while prepping other ingredients.

Separate egg whites and yolks, then put egg yolks in a large electric mixer bowl and beat on medium speed until soft peaks form. Then, turn the mixer up to high speed and continue beating until thick peaks, or a ribbon pattern appears. This entire process should take about 5 minutes, so be patient.

Use a double boiler to cook egg yolks, sugar, lemon zest, lemon juice, and salt over medium low heat until sugar dissolves completely and the mixture is thickened, approximately 2 minutes. Stir constantly with a whisk.

Gently combine the bloomed gelatin mixture to the yolk mixture, then pour the mixture through a fine mesh sieve. Let the mixture cool down at room temperature, about 30 minutes to 1 hour. Stirring occasionally.

Using a stand mixer, beat egg whites on medium high speed until foamy. Gradually add the remaining sugar and increase the speed to high. Beat until stiff peaks form, approximately 2 to 3 minutes. Finally, transfer the egg white mixture to a large, clean mixing bowl.

Now it’s time to whip the heavy cream. Your stand mixer is getting a workout with this recipe! Beat heavy cream on high speed until stiff peaks form, approximately 1 to 2 minutes.

Now it’s time to put everything together! Slowly fold egg whites into the yolk lemon mixture and then fold in the whipped cream.

Line the side of the springform pie pan with parchment paper to keep the chiffon mixture from sticking. Pour the chiffon mixture onto the crust.

Refrigerate the cake until set, at least 3 hours, but preferably overnight. You can also freeze this no bake lemon pie, up to two months ahead of time!

Notes

Garnish with extra mint, lemon slices, or your favorite fruit!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

Looking for other dessert recipe ideas?

Mint Chocolate Cheesecake Bars

Sourdough Blueberry Crumb Cake

Red Berry Yogurt Bundt Cake

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *