Light and fluffy Lemon Chiffon Pie is a dreamy chilled pie. This version includes a vintage Cornflakes Pie Crust for a perfect crunch and sweetness you’ll love! No bake recipe.
A Classic Vintage Pie Recipe
I discovered this 1930’s recipe in a vintage handwritten recipe book I purchased on eBay years ago.
The part that intrigued me the most was the Cornflakes Pie Crust. It seems genius and delicious.
The pie has just the right amount of lemon to please lemon-lovers. It’s also sweet enough to ward off any pucker without being overly sweet.
What is Lemon Chiffon Pie?
The pie filling is made with a homemade lemon custard folded together with sweet whipped egg whites.
The pale yellow color, perfectly balanced sweet and tangy lemon flavor are like eating a chilled lemon cloud!
This vintage recipe adds the Cornflakes crust which is new to modern day but was a common recipe at the time.
Only a few simple ingredients are needed to make this pie and unique pie crust!
- Cornflakes Cereal
- Granulated Sugar
- Unsalted Butter
- Lemon Juice (freshly squeezed or not from concentrate bottled juice)
- Unflavored Gelatin
- Lemon Zest
- Whipped Cream to top
How to Make It – Step-by-Step
Making the Cornflakes Crust
STEP 1: Combine the Cornflakes crumbs, granulated sugar and melted butter in a bowl (photo 1). Mix together to create a sandy-textured mix (photo 2).
STEP 2: Spoon mixture into a 9-inch regular depth (not deep dish) pie pan (photo 3) and press into a crust (photo 4). Chill while making the pie filling (can be placed in the freezer for faster chilling)
Making the Lemon Chiffon pie filling
STEP 1: Beat egg yolk in a large bowl (photo 5). Add 1/2 cup lemon juice, granulated sugar and salt (photo 6). Mix to fully combine (photo 7).
STEP 2: Put the egg mixture in a non-aluminum bowl over a pan of boiling water OR a non-aluminum double boiler. Heat, stirring constantly, until the mixture begins to thicken into a custard-like texture (photo 8).
STEP 3: As the texture becomes almost completely thickened, combine the gelatin and 1/4 cup cold water in a small bowl (photo 9). Stir to combine and set aside.
STEP 4: When the lemon mixture has thickened, remove from heat. Stir in the gelatin (photo 10). Stir to combine.
STEP 5: Stir in the lemon zest (photo 10) and allow to cool.
STEP 6: Beat egg whites while adding 1/2 cup of granulated sugar. Beat until stiff (photo 12).
STEP 7: When filling has cooled but is not firm fold in the egg whites (photo 14) to fully combine.
STEP 8: Spoon into the pie crust and smooth (photo 15). Chill in the refrigerator until firm (4 hours recommended). Top with whipped cream (photo 16) before serving.
Make the cornflakes crumbs for the crust by processing cornflakes cereal through a food processor or mini chopper.
Fine texture crumbs stay together best; process the crumbs twice through the food processor.
Zest the lemons before juicing them. If choosing to use fresh (not from concentrate) bottled lemon juice still use fresh lemon zest.
While making the custard filling, stir frequently and constantly toward the end to prevent the egg yolks from becoming solid and cooked.
Use pasteurized eggs. The yolk do cook to make the custard but the egg whites do not.
More Recipes You’ll Love!
LEMON CHIFFON PIE
This is a lemon lovers pie. Tangy and sweet with a light creamy filling. The Cornflakes crust is seeet with a wonderful crunch.I
- 1 1/2 cups crushed Cornflakes (regular or gluten-free) about 3 1/2-4 cups to start; process twice through a food processor or mini chopper
- 1/4 cup Granulated Sugar
- 1/3 cup (5 1/3 tablespoons) Unsalted butter melted
- 4 Eggs separated
- 1 cup Granulated Sugar
- ½ cup Lemon Juice freshly squeezed
- ½ teaspoon Salt
- 1 envelope Unflavored Gelatin
- ¼ cup cold water
- 1 teaspoon Lemon Zest
- Whipping cream to top the pie
How to Make the Cornflakes Pie Crust:
Mix all ingredients and press into a 9-inch pie pan (regular depth, not deep dish). Chill before using. TIP: I put the crust in the freezer for faster setting.
In a medium mixing bowl, whisk the egg yolks.
Add ½ cup sugar, lemon juice, and salt, stirring to fully combine.
In a non-aluminum double boiler, or in a non-aluminum metal bowl placed over a saucepan of simmering water, cook the egg-sugar-lemon juice until it thickens to a custard-like consistency (aproximately 14 minutes); stirring frequently especially at the end (so the eggs don't cook). Scrape the sides of the bowl while cooking too.
NOTE: the cooking time can vary with altitude or heat level.
The mixture will turn opaque as it cooks (starting around 5 minutes of cooking time). A few minutes after the mixture becomes opaque combine the gelatin and cold water in a small bowl. Stir to combine and set aside.
When egg-sugar-lemon juice mixture has thickened (after aproximately 14 minutes) remove from the stove and add the gelatin (it will be semi solid). Whisk to fully combine.
Whisk in the grated lemon rind. Allow to cool while beating the egg whites.
Beat egg whites to soft peaks. Gradually add the 1/2 cup sugar, a little bit at a time beating in between additions. Beat until stiff peaks form. This step should take aproximately 5 minutes.
The filling should be cool enough at this point to fold in the egg whites (the custard should not still be hot).
Fold the eggs whites and custard together completely. Pour into a completed pie crust and cool until firm in the refrigerator (4 hours recommended). Top with whipping cream and serve.
Spoon into the prepared pie crust and cool until firm in the refrigerator (4 hours recommended). Top with whipping cream and serve.
freshly squeezed (about 6-8 lemons)*
Originally published: March 20, 2012