Tangy Lemon Chiffon Pie


  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 1 cup sugar, divided
  • 1/4 teaspoon salt
  • 5 egg yolks
  • 1/2 cup lemon juice
  • 2 cups heavy whipping cream
  • 3 to 4 drops yellow food coloring, optional
  • 1/3 cup semi-sweet chocolate morsels
  • 2 teaspoons shortening
  • 1 pastry shell (9 inches), baked
  • Fresh raspberries and mint leaves
  • Lemon slices

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  • In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved.
  • In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form.
  • Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

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