Lemon Chiffon Pie

Ingredients

• 1 pre-baked 9-inch graham cracker crust
• 1 tbsp unflavored gelatin, softened in 1/4 cup cold water
• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup heavy cream, whipped

Method

1. Whisk the egg yolks, half the sugar, and the lemon juice together in a saucepan and cook over low heat, stirring, until slightly thickened, about 5 minutes.
2. Remove from heat and stir in the softened gelatin and lemon zest until dissolved; cool to room temperature.
3. Beat the egg whites to soft peaks, gradually add the remaining sugar, and beat to stiff peaks; fold into the lemon mixture along with the whipped cream.
4. Pour the filling into the crust and smooth the top.
5. Refrigerate at least 4 hours, or until fully set, before slicing.

The Tale of Lemon Chiffon Pie

Story updated September 19, 2026

Chiffon pie is credited to Monroe Boston Strause, a Los Angeles pie baker who is said to have invented it in 1926. He lightened a custard filling by folding in whipped egg whites, and paired it with a graham cracker crust instead of traditional pastry. The name is said to come from Strause's mother, who described the texture as delicate as a pile of chiffons. The style proved popular and grew into a whole family of chiffon pies in lemon, chocolate, pumpkin and other flavors. Strause promoted himself as the Pie King, and the graham cracker crust became a common American pie base.