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Are you a fan of tangy and light desserts? Then you will love this Lemon Chiffon Pie Recipe. 

 

 

This pie is perfect for any occasion, from a summer BBQ to a holiday gathering. It is easy to make, requires few ingredients, and can be made ahead of time. 

Plus, it’s sugar-free, making it a guilt-free indulgence.

Chiffon Lemon Pie has a light and airy texture that makes it the perfect dessert to enjoy on a hot summer day. 

It’s a refreshing dessert that won’t leave you feeling too full or heavy.

Sugar Free Lemon chiffon pie has a tangy flavor that is balanced perfectly with a touch of sweetness. It’s a flavor for those who love desserts that are not too sweet.

It is also a relatively easy dessert to make. With just a few simple ingredients, you can whip up this delicious dessert in no time.

This recipe is sugar-free, which means it’s a low-calorie dessert that you can indulge in guilt-free.

Lemon chiffon pie can be served on its own or topped with whipped cream or fresh fruit. It’s a versatile dessert that can be customized to suit your taste.

 

 

What is Lemon Chiffon Pie?

Lemon chiffon pie is a classic dessert that combines the light and airy texture of chiffon with the tartness of lemon. It’s also cholesterol free and diabetic friendly!

It is typically made with a graham cracker crust and a creamy lemon filling that is made by folding whipped evaporated milk into a gelatin mixture. 

The result is a refreshing and tangy dessert that is perfect for any time of year.

 

 

What Ingredients are in Lemon Chiffon Pie?

This lemon pie recipe will make you wish you had a lemon tree! Serve with a dash of cool whip for a sweet topping.

• Evaporated Milk: This ingredient is used to create the creamy texture of the filling.
• Unflavored Red Gelatin: The gelatin helps to set the filling and give it structure.
• Water: The water is used to dissolve the gelatin and create the base of the filling.
• Lemon Juice: The lemon juice gives the pie its tart and tangy flavor.
• Splenda: This sugar substitute is used to sweeten the filling without adding calories.
• Lemon Rind: The lemon zest adds additional flavor and texture to the pie.
• Lemon Extract: The extract gives the pie an extra boost of lemon flavor.
• Graham Cracker Crust: The crust is made with crushed graham crackers, butter, and a little bit of Splenda.

Pro Tips:

• Beat heavy cream into stiff peaks using a stand mixer on high speed to make a whipped cream topping.
• If using fresh lemons, get the lemon peel before getting any fresh lemon juice.
• Nilla wafers would also work for the cooled pie shell. Use the same as the graham cracker crust.

 

 

How to Make Lemon Chiffon Pie

Fluffy lemon chiffon pie has a tangy lemon flavor and is a good idea any day of the week! Here’s how to make it:

1. Freeze: Put evaporated milk in the freezer until ice crystals form.
2. Sprinkle: Sprinkle gelatin onto water and lemon juice to activate.
3. Heat: Cook softened gelatin mixture and add in sweetener and lemon over medium heat.
4. Stir: Beat chilled evaporated milk until soft peaks form and then combine all ingredients.
5. Chill: Pour mixture into crust and chill pie until set.

Pro Tips:

• Use an electric mixer to stir the evaporated milk.
• Do not overbeat, stir until combined.
• Use a store bought pie crust or make your own by mixing graham cracker crumbs with melted butter.
• You shouldn’t need a rolling pin or lightly floured surface. Just press the pie crust into the 9-inch pie plate.

 

 

Can You Freeze Lemon Chiffon Pie?

Yes, you can freeze this recipe for lemon chiffon pie. To freeze, wrap the pie tightly in plastic wrap or aluminum foil and place it in the freezer. 

When you are ready to serve the pie, let it thaw in the refrigerator for several hours before slicing and serving.

Frozen pie will keep for up to 3 months.

 

 

Is Lemon Chiffon Pie Sugar Free?

Though there are lemon chiffon pie recipes that require sugar, this lemon chiffon pie recipe is sugar-free.

It uses Splenda, a sugar substitute, to sweeten the filling without adding any calories.

This makes lemon pie a great choice for anyone trying to avoid sugar for health or other reasons.

If you’d prefer to use regular sugar, it’s a 1:1 ratio of Splenda to sugar.

 

 

How to Store Lemon Chiffon Pie

To store this type of lemon meringue pie, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will keep for up to 3 days.

If you’ve got smaller pieces you need to keep, store them in an airtight container instead if desired.

As there are no egg yolks raw eggs, or yolk mixture in this recipe, you can also keep it at room temperature for a little while before serving.

 

 

Can You Make Lemon Chiffon Pie Ahead of Time?

Yes, lemon chiffon pie can be made ahead of time. It is best to make it the day before you plan to serve it. 

Once the pie is chilled and set, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator until you are ready to serve it.

 

 

More Fall Pies and Tarts You’ll Love…

• Chocolate Pudding Cheeseacke
• Banana Split Pie
• Maple Pie
• Raspberry Mousse
• Best Apple Crumb Pie Recipe
• Banana Pudding Cheesecake
• Swedish Apple Pie
• Pear Pie
• Easy Key Lime Pie
• Peanut Butter Pie with Milk
• Easy Chocolate Pie
• Rainbow Pie
• Easy Blueberry Pie Recipe
• Grandma’s Coconut Cream Pie

Not too sweet, perfectly tangy and low-calorie, this Lemon Chiffon Pie is a delicious dessert! It’s easy to make and can even be made in advance! Enjoy!

 

Recipe from: Diabetic Gourmet

Originally Posted: June 4, 2014

Photos & Text Updated: March 1, 2023

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