Lemon Chiffon Pie Filling

Sep 6, 2026 · By VanillaGoods

Baking Pies tarts Origin: Tahitian Vanilla: Extract Medium

A classic lemon chiffon pie filling for one 9-inch pie. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes one 9-inch pie (8 servings).

Prep 30 min

Cook 10 min

Chill 5 hr

Total 5 hr 40 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

1.0fully baked 9-inch pie crust, cooled
2 ¼ tspunflavored gelatin, 1 envelope
¼ cup (60.0 ml)cold water
½ cup (120.0 ml)fresh lemon juice
½ cup (100.0 g)granulated sugar, for the fruit base
3.0 (99.0 g)large egg whites
½ cup (100.0 g)granulated sugar, for the meringue
1.0 tsp (5.0 ml)VanillaGoods pure vanilla extract
⅛ tspfine sea salt
½ cup (120.0 ml)water, for the lemon base

Make it at home

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Instructions

Sprinkle the gelatin over the cold water and let stand for 5 minutes.
Warm the lemon juice and water with the sugar for the base in a small saucepan until the sugar dissolves. Remove from the heat, stir in the gelatin until dissolved, then add the vanilla.
Refrigerate, stirring every 10 minutes, until it thickens to the consistency of raw egg whites, 30 to 45 minutes.
Meanwhile, whisk the egg whites, the sugar for the meringue, and the salt in a heatproof bowl set over simmering water until the mixture reaches 160°F, about 4 minutes. Remove and whip on high speed to stiff, glossy peaks.
Fold the meringue into the thickened base until no streaks remain.
Mound into the crust and refrigerate until set, at least 4 hours.

Tips

Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
Storage: Refrigerate for up to 2 days.

Recipe FAQ

How long does it take to make lemon chiffon pie filling?

Plan on 30 minutes of prep and 10 minutes of cooking, plus 5 hours to chill. It makes one 9-inch pie (8 servings).

How should I store lemon chiffon pie filling?

Refrigerate for up to 2 days.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

A classic lemon chiffon pie filling for one 9-inch pie. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes one 9-inch pie (8 servings).

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

266 Calories / serving

9.5g Fat

41.7g Carbs

4.0g Protein

26.7g Sugar

Whole recipe (8 servings): ~2128 cal · 76g fat · 334g carbs · 32g protein · 214g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 266 calories

What it takes to burn one serving

Brisk walking 50 min·2.9 mi·~5850 steps
Walking uphill or incline treadmill 36 min·1.8 mi·~3600 steps
Moderate cycling 27 min·5.4 mi
Swimming laps 37 min
Jogging 26 min·2.2 mi·~4150 steps
Stair climbing 25 min·~2250 steps
Dancing 43 min
Bodyweight circuit training 27 min
Cleaning, errands, or playing with the dog 62 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.