This lemon chiffon pie is silky, fluffy, bright, and packed with fresh lemon flavor. Made with whipped cream, lemon curd, and a crisp gingersnap crust, it’s the kind of easy dessert that feels elegant enough for holidays but simple enough for a weekend treat. If you love citrus desserts, you’ll also want to try this Lemon Posset Recipe.

The best part? This pie chills in the fridge until perfectly sliceable, making it ideal for entertaining, spring brunches, Easter, Mother’s Day, or hot summer days when you don’t want to bake a full dessert.

Lemon season is the best season. I make jars upon jars of lemon curd, preserved lemons, sous vide lemon curd, frozen lemon juice and zest - it's an all out party!

If you're obsessed with lemons too, check out this Ultimate Guide to Cooking with Lemons. You may also want to try this incredible Lemon Creme Brulee recipe.

What is Lemon Chiffon Pie?

Lemon chiffon pie is a light, airy lemon dessert made by folding a lemon base into whipped cream or whipped egg whites, then chilling it in a pie crust until set. The result is creamy, fluffy, and full of bright citrus flavor.

Jump to:

What is Lemon Chiffon Pie?
Why This Recipe Works
Why This Lemon Chiffon Pie is Better Than Store-Bought
What is My Take on Lemon Mousse Pie?
Ingredients
Key Ingredients
Step By Step Instructions
Pie Filling
How to Get the Best Texture
Common Mistakes to Avoid
Variations
Expert Tips
Frequently Asked Questions
Storage + Reheating + Make Ahead + Meal Prep
Tools Used
Recipe
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Why This Recipe Works

Only a few ingredients
Bright lemon flavor without being too tart
Light and fluffy texture
Easy make-ahead dessert
Great for spring and summer gatherings
Gingersnap crust adds warm spice and crunch

Why This Lemon Chiffon Pie is Better Than Store-Bought

Store-bought pies are often overly sweet, dense, or filled with stabilizers. This homemade version tastes fresher, has a silkier texture, and gives you real lemon flavor in every bite. Plus, the homemade gingersnap crust takes it over the top.

What is My Take on Lemon Mousse Pie?

This pie lands somewhere between a classic chiffon pie and a lemon mousse pie. Instead of complicated steps or gelatin, it uses whipped cream and lemon curd for a rich yet airy filling that sets beautifully in the fridge.

Ingredients

Gingersnap Crust

20-25 gingersnap cookies (1 ¼ cups)
5-6 tbsp. melted butter
⅓ cup granulated sugar

Pie Filling

2 cups heavy whipping cream
½ cup sugar
1 cup lemon curd (slightly warm)

👉 Scroll down to the recipe card for a printable version of ingredients and instructions.

Key Ingredients

Lemon Curd - This gives the pie bold lemon flavor and creamy richness. Homemade or store-bought both work.
Heavy Whipping Cream - Whipped cream creates the airy chiffon-style texture. Use cold cream for best volume.
Gingersnap Cookies - The spicy warmth of gingersnaps balances the tart lemon filling beautifully. If you love cookie crust desserts, check out this Oreo Balls Recipe

Step By Step Instructions

First, we make the gingersnap crust.

Gingersnap Crust

Step1: Preheat the oven to 300 degrees. Place the gingersnaps in a food processor and pulse until ground.

Step2: Combine the granulated sugar and ground gingersnaps in a bowl and mix together.

Step3: Add the melted butter and mix until a dough starts to form.

using measuring cup to pat down crust in a pie plate

Step4: Press the mixture firmly into a 9" pie plate. I typically use the back of a measuring cup to firmly pack the crust. There may be some of the gingersnap mixture left over. Just set it aside and use as a garnish. Or eat it like I did.

Step5: 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.

Pie Filling

Step1: 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.

Step2: Warm the lemon curd in the microwave in 10 second increments until barely warm. DO NOT OVER WARM.

lemon curd being folded into whipped cream with a spatula

Step3: Gently fold the warmed lemon curd into the whipped cream, ¼ cup at a time, being careful not to over-mix.

The mousse should look like this when it's mixed - it's ok if there are a few yellow streaks throughout:

Step4: Pour into the cooled crust and refrigerate for 2 hours.

lemon pie on a plate with a bite on a fork

Slice and serve topped with Candied Lemons and fresh whipped cream.

No-Bake Lemon Chiffon Pie with Gingersnap Crust

How to Get the Best Texture

Chill your mixing bowl before whipping cream
Use slightly warm lemon curd so it folds smoothly
Fold gently to keep the filling airy
Fully cool the crust before adding filling
Chill at least 2 hours before slicing

Common Mistakes to Avoid

Overwhipping the cream
Stirring instead of folding
Filling a warm crust
Not chilling long enough
Using watery lemon curd

Variations

Add fresh berries on top
Use graham crackers instead of gingersnaps
Add candied lemon slices
Use lime curd for a citrus twist
Pipe whipped cream around the edges

What to Serve With Lemon Chiffon Pie

Name: No-Bake Lemon Chiffon Pie with Gingersnap Crust
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 20-25 gingersnap cookies ((1 1/4 cups)); 5-6 tbsp. melted butter; 1/3 cup granulated sugar; 2 cups heavy whipping cream; 1/2 cup sugar; 1 cup lemon curd ((slightly warm))

Serve this pie after a light meal or brunch with:

These pairings keep the meal fresh and balanced while letting dessert shine.

Expert Tips

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.
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 ¼ 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.

Frequently Asked Questions

Can I make lemon chiffon pie ahead of time?

Yes! It’s even better after chilling overnight.

Can I freeze it?

Yes. Freeze tightly wrapped slices for up to 1 month.

Can I use homemade lemon curd?

Absolutely. Homemade lemon curd tastes amazing here.

Is this pie baked?

Only the crust is baked. The filling is chilled.

Storage + Reheating + Make Ahead + Meal Prep

Make Ahead Instructions

Lemon chiffon pie can be made from 2 hours to 3 days in advance. Store in the fridge, covered loosely with plastic wrap or foil until ready to serve.

Storage

Lemon chiffon pie will last in the fridge for 3-4 days. Cover it lightly with foil or plastic wrap when storing.

Freezing Instructions

Lemon chiffon pie can be stored, covered, in the freezer for up to 1 week. if you wish to store it for longer, place it in an airtight container and store for up to 1 month for the best results.

Reheating

No reheating needed. If removing from freezer let thaw before serving

Meal Prep

Freeze pre-sliced portions for easy desserts anytime.

lemon pie with whipped cream and lemon zest on top

Tools Used

Hand Held Mixer - I have been using this one and I love it. It's perfect for storing too as it takes up minimal space
Glass Mixing Bowls - You always need some glass mixing bowls!
Silicon Spatula - Another kitchen must-have.
9" Pie Plate - I use a simple glass one like this one.
Food Processor - I've been using this mini one until I buy a new one, and it's been working great.

Did you make this No-Bake Lemon Chiffon Pie recipe? Rate the recipe and leave a comment to let me know how they turned out!

Recipe

No-Bake Lemon Chiffon Pie with Gingersnap Crust

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!

4.88 from 32 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Chill Time: 2

Total Time: 30

Servings: slices

Calories: 519kcal

Author: Danielle Wolter

Ingredients

Gingersnap Crust:

▢ 20-25 gingersnap cookies (1 ¼ cups)
▢ 5-6 tbsp. melted butter
▢ ⅓ cup granulated sugar

Pie Filling:

▢ 2 cups heavy whipping cream
▢ ½ cup sugar
▢ 1 cup lemon curd (slightly warm)

Instructions

Gingersnap Crust:

Preheat the oven to 300 degrees. Place the gingersnaps in a food processor and pulse until ground.
Combine the granulated sugar and ground gingersnaps in a bowl and mix together.
Add the melted butter and 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. There may be some of the gingersnap mixture left over. Just set it aside and use as a garnish. Or eat it like I did.
Bake the crust for 10 minutes. Remove and let cool fully.

Lemon Mousse:

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.
Warm the lemon curd in the microwave in 10 second increments until barely warm. DO NOT OVER WARM.
Gently fold the warmed lemon curd into the whipped cream, ¼ 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.

Expert Tips:

Expert Tips:

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 ¼ 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.