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Lemon Chiffon Pie

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


Main image for Lemon Chiffon Pie


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.


gelatin, water and lemon juice added to a saucepan.


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.


dissolved gelatin in saucepan with lemon rind and lemon extract added


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.


evaporated milk with gelatin mixture added and whipped.


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.


Lemon Chiffon Pie filling added to graham cracker crust


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.


Pie cut into 8 slices with a lemon wedge on top


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.


slice of pie on a plate, ready to eat


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.


slice of pie with a fork full next to pie


More Fall Pies and Tarts You’ll Love…

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!


Yield: 8 Slices

Lemon Chiffon Pie

slice of pie on a plate, ready to eat

Are you a fan of tangy and light desserts? Then you will love this Lemon Chiffon Pie Recipe. It's sugar free, and oh so delicious!

Prep Time 45 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes


  1. Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
  2. Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute.
  3. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves.
  4. Stir in lemon rind and lemon extract.
  5. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes).
  6. Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.
  7. Pour mixture into crust; cover and chill 1 hour or until set.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 57Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 39mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 3g
Recipe from: Diabetic Gourmet

Originally Posted: June 4, 2014

Photos & Text Updated: March 1, 2023

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Tuesday 12th of July 2022

How much regular sugar should I use! Don't like substitutes! Thanks!


Wednesday 13th of July 2022

Hi Gail. Splenda and Sugar are a 1:1 ratio. Simply substitute for the same amount of sugar. Enjoy!


Monday 25th of May 2015

This is the simplest lemon chiffon pie recipe I've come across! Can I substitute regular white sugar for the Splenda?


Monday 25th of May 2015

Excellent question! Yes you can substitute splenda for sugar!

Lauren @ Healthy Delicious

Wednesday 4th of June 2014

This sounds great - I'm obsessed with anything and everything lemon!


Wednesday 4th of June 2014

Thanks Lauren. One of our good friends is obsessed with everything lemon and LOVED this recipe as much as we did! It is a winner among lemon lovers for sure!

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