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Try this creamy Lemon Chiffon Pie for a fresh, decadent treat!
During my childhood, I recall eating a number of strawberry and chocolate chiffon pies, and LOVING them. Fluffy and creamy with that oh-so-delicious crust, who doesn’t love a good chiffon pie?
With the lemon trees in full bloom here in SoCal, I have been making lemon curd like it’s going out of style. Now, you can only eat so much lemon curd right out of the jar, so I decided to use it to make a pie. Wait, let me go back. You can eat all the lemon curd straight out of the jar…it’s delicious.
BUT, the boyfriend likes dessert too, and he doesn’t eat lemon curd straight out of the jar for some ungodly reason. So a pie it is. Plus, what better chance to work on my crust making skills?
Related Recipe: Lemon Curd
Let’s talk crust. I am a true sucker for gingersnaps, gingerbread, and the like.
how good would gingerbread be with a nice smear of lemon curd? YUM.
I digress, let’s get back to the lemon chiffon pie. Given my love of gingersnaps, I thought it would be fun to make a gingersnap crust for this pie. This may have been the best decision of my life. The crust was so amazing! And that’s saying a lot given my passion for everything lemon.
All that said (yes, I’m finally done blabbing), we’re going to start with our crust. Preheat the oven to 300 degrees. Place the gingersnaps in a food processor and pulse until ground.
Add the melted butter and granulated sugar; mix until a dough starts to form. Press the mixture firmly into a 9″ pie plate. I typically use the back of a measuring cup to firmly pack the crust.
Bake the crust for 10 minutes. Remove and let cool fully before adding the filling. I like to make the crust a day ahead of time so it’s ready when I make my pie filling.
The filling is easy if you already have lemon curd. You can purchase it from the store, but I HIGHLY recommend making your own. The flavor of home made lemon curd is absolutely amazing…so much better than the store bought. There is a great recipe for lemon curd here…and it is not hard to make. It will make more than you need for this recipe, but you can thank me later. You need something to eat while you wait for the pie to cool…
Related Recipe: Lemon Meringue Tarts
Whip the cream until frothy, then add the sugar, a little at a time, until stiff peaks forms. Be careful not to over beat the cream or it will start to become watery. I’ve definitely never done this before. Certainly never done it multiple times. I mean, getting back in the car, driving to the store and buying some more heavy whipping cream…I’ve never done that….
Gently fold the whipped cream into the (hopefully) homemade lemon curd.
Pour into the cooled crust and refrigerate for 2 hours.
Garnish with candied lemon slices and serve. I think this gingersnap and lemon flavor combination is one of the best I’ve done yet. However, if gingersnaps just aren’t your thing, an Oreo crust would also be awesome, as well as a good old graham crack or vanilla wafer crust.
For a graham crack or vanilla wafer crust, follow the same instructions as above, replacing the gingersnaps with the cookie/cracker of your choice. But please, I beg you, try the gingersnap crust!
Did you make this recipe? rate it and leave a comment below to let me know how it turned out 🙂
Sweet whipped cream mixed with tangy lemon curd in a homemade buttery gingersnap crust, this No-Bake Lemon Chiffon Pie is ultra easy to make!
Preheat the oven to 300 degrees. Place the gingersnaps in a food processor and pulse until ground.
Combine the granulated sugar, ground gingersnaps and butter; mix until a dough starts to form. Press the mixture firmly into a 9" pie plate. Use a flat object to make sure the mixture is pressed down firmly. (Note - there may be some crust mixture left over).
Bake the crust for 10 minutes. Remove and let cool fully.
Whip the cream until frothy, then add the sugar, a little at a time, until stiff peaks form. Be careful not to over beat the cream or it will start to become watery.
Gently fold the warmed lemon curd into the whipped cream, 1/4 cup at a time, being careful not to over-mix.
Pour into the cooled crust and refrigerate for 2 hours. Slice and serve with whipped cream and/or candied lemon slices.
- If you don't have homemade lemon curd, store bought can be substituted. Buy it HERE.
- Use the back of a measuring cup or other small flat surface to press the gingersnap crust firmly into the pie plate.
- There may be a little of the crust mixture left over. You can use it to garnish the pie at the end if desired.
- Let the crust cool fully before adding the lemon mousse. A warm crust may cause the mousse to deflate.
- Warm the lemon curd in the microwave before folding it into the whipped cream. Be careful not to warm it too much.
- Gently fold 1/4 cup of lemon curd at a time into the whipped cream, being careful not to over-mix. Over mixing will cause your pie to fall flat.
- Cool the pie in the refrigerator fully before serving.
- Substitute graham crackers or vanilla wafers for the gingersnaps in the crust recipe if desired. All other instructions remain the same.
If you like this lemon chiffon pie, you will love these recipes: