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!
Typically a traditional pie crust or graham cracker pie crust would be used.
This vintage recipe adds the Cornflakes crust which is new to modern day but was a common recipe at the time.
Recipe Ingredients
Only a few simple ingredients are needed to make this pie and unique pie crust!
- Cornflakes Cereal
- Granulated Sugar
- Unsalted Butter
- Eggs
- Lemon Juice (freshly squeezed or not from concentrate bottled juice)
- Salt
- 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.
Pro Tips
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!
- Quiche Lorraine
- Perfect Pumpkin Bars
- Angela Pia (Pious Angel)
- Instant Pot Jambalaya Recipe
- Cottage Pie
Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !
Recipe
LEMON CHIFFON PIE
Ingredients
CORNFLAKE CRUST
- 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
Filling
- 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
Instructions
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.
Lemon Filling
- 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.
Notes
Nutrition
Originally published: March 20, 2012
Chef Dennis says
My oh my how I do love pie, and that pie takes the cake! Sorry, got a little carried away, its been one of those days…..sigh
seriously, I love the cornflakes for the crust, and I've made curd but never a lemon pie, I will have to give it a try!
As for vintage recipes, I love them, have to thank Christianna for that!
Boulder Locavore says
Christianna has afforded us a chance to really think about vintage recipes in our monthly swap I agree! I feel connected to the people who made them by making them myself. Especially since they are written out in their handwriting. In our cyber age, you don't realize how personal reading someone's handwriting is I think. A dying opportunity…
Elizabeth King says
Looks really good! Lemon is so refreshing.
Boulder Locavore says
Thank you Elizabeth. I promise it IS really good too!
Jen @ Juanita's Cocina says
Simply divine and GORGEOUS! Great notes!
Boulder Locavore says
Thank you so much Jen!
Anita at Hungry Couple says
I've never had a cornflake crust but your photos are amazing and are making my mouth water!
Boulder Locavore says
I actually had never heard of a Cornflake crust before seeing this recipe Anita! Being game to try anything new, with hopes of a winner, I tried it and was so glad I did!
Cooking with Michele says
I didn't realize you were so into vintage recipes – I had all of my mom and grandmother's recipe cards and transcribed them all into a book for my mom…and then tossed the cards. Had I known, I would have passed the cards on to you!
Boulder Locavore says
I hope you saved a copy of the book for yourself! I know my family has so enjoyed traveling through my Grandmother/Great Grandmother's recipe box. It really has made us think about our ancestors in a different way, sharing the same food they made.
Bloggy Writer says
A very good recipe. Pie lovers like me love it.
Boulder Locavore says
I'm so glad! It's really delicious; love the tang of the lemon.
Lisa @ Tarte du Jour says
You go pie girl!!!! This looks delicious and I love the shot of the slice by the window bathed in natural light! So how was the cornflake crust? It looks really nice!!
Boulder Locavore says
Thanks Lisa. The crust was great. It was still crunchy but not too much with a slight taste of cornflakes!
The Mom Chef says
I love finding old tried-and-true recipes that have been handed down from here to there. I always copy them down immediately just to make sure I don't miss out on their greatness.
This is definitely one of those recipes. It looks delicious and feeds my citrus love. I agree that lemons are as much spring and summer as winter. They are fresh and clean and remind me of sunshine.
(Have you had a chance to check out Spattered Page? We're hoping to go live by 3/26 so need feedback.)
Boulder Locavore says
Agree with all you've said! I have loved prowling through these recipe collections to see what turns up. Have found some that are now family staples. We have also spoken about Spattered Page now too!
Steph says
I would never have thought to use cornflakes in a crust for pie…but it makes perfect sense! This looks like lemony heaven!
Boulder Locavore says
I don't think I would have thought of it either Steph. Makes my mind wander to other similar adaptations.
ping says
My cheeks are puckering even when you say it shouldn't 🙂 I just love lemons. Just the word alone freshens me up.
That's a perfectly set filling. I've had cornflakes crust before too … it's different. I could go for this pie anytime!
Boulder Locavore says
I agree Ping. I don't think to make many lemon desserts but this one will be in rotation now that I've made it. It's light and so flavorful!