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))

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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!

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!

So it goes without saying that we need some kind of lemon pie during this wonderful time. And I LOVE the light and fluffy quality of this lemon chiffon pie. And that gingersnap crust...

Sweet, buttery, with just a touch of chewiness (the good kind), the gingersnap crust is what makes this lemon chiffon pie perfection. And I'm not exaggerating. This is the best pie.

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.

Jump to:

What is Lemon Chiffon Pie?
Why This Recipe Works
Step By Step Instructions
Gingersnap Crust
Pie Filling
Expert Tips
FAQs:
Make Ahead Instructions
Storing Instructions
Freezing Instructions
Tools Used
More Amazing Lemon Desserts From Went Here 8 This
Recipe
💬 Comments

What is Lemon Chiffon Pie?

Lemon chiffon pie is basically a lemon mousse served in a crust. It's a lighter and creamier than some other lemon pies due to the use of whipped cream.

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Why This Recipe Works

The lemon curd adds the perfect amount of lemon flavor and tanginess to the lemon mousse.
Homemade cookie crust is easy to make and perfectly buttery and delicious.
Gently folding warmed lemon curd into whipped cream gives the pie a light but creamy texture.

**If you don't have homemade lemon curd and don't want to learn how to make Lemon Curd, you can buy it on Amazon HERE. (affiliate link)

Step By Step Instructions

First, we make the gingersnap crust.

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.

using measuring cup to pat down crust in a pie plate

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

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.

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, being careful not to over-mix.

lemon curd being folded into whipped cream with a spatula

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

Pour into the cooled crust and refrigerate for 2 hours.

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

lemon pie on a plate with a bite on a fork

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.

FAQs:

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.

Storing Instructions

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.

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.

Rate the recipe and leave a comment to let me know how it turned out!

More Amazing Lemon Desserts From Went Here 8 This

Meyer Lemon Souffle with Raspberry Sauce
Meyer Lemon Creme Brulee (How to Make Creme Brulee)
The Best Homemade Lemon Curd

meyer lemon souffle drizzled with raspberry (red) sauce

3 creme brulees on a surface with blueberries and lemon

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 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, 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.

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.
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.