Lemon Chiffon Pie (No Bake Creamy Lemon Pie) | How to make No Bake Lemon Pie | Summer Pie Recipe

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar and adds a unique flavor.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess.

Use a store Bought Pie crust or a homemade Pie Crust. Roll it on a floured surface and then unroll on the pie dish. Bake the Pie Crust @350F or 180C for 10 minutes.

In a bowl, add water and bring it to a boil. Next add Lemon Juice, Vanilla Extract, Butter, and Granulated Sugar. Stir to combine.

Now, make a cornstarch slurry with 2 tbsp of cornstarch and 2 tbsp of water. Stir to combine. Pour this into the boiling mixture. Reduce the heat to low and stir until the mixture thickens.

Now take the filling off the heat and allow the filling to cool down to room temperature for 20 minutes. After it cools down, beat Eggs using a fork and add it slowly to the mixture, stirring constantly.

Fold in Whipped Cream. Stir until combined and you have a silky smooth pie filling ready.

Pour the Pie filling in the pre-baked pie crust. Freeze this Lemon Chiffon Pie for 3-4 hours or overnight.

Serve with a dollop of whipped cream and some lemon zest or lemon slivers on top.

Cooking Techniques

Spice Level:

Allergens