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    Home >> Desserts

    Orange and Lemon Pie - Chiffon Perfection

    Modified: Feb 21, 2022 · Published: Jun 1, 2019 by Analida · • Word count:1460 words. • About 8 minutes to read this article. • This post may contain affiliate links ·

    1111 shares
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    Jump to Recipe Print Recipe

    Here is a tasty and light orange and lemon chiffon pie recipe your family will love. This whips up so light and fluffy and is the perfect ending to a family meal. This has a really light meringue with a nice citrus flavor.
    light and fluffy orange lemon pie on a white plate with a fork

    Jump to:
    • What is chiffon pie?
    • Step by step photos:
    • Frequently asked questions:
    • Orange and Lemon Pie - Chiffon Perfection Recipe

    A picnic hit!
    Fourth of July is around the corner and if you need to take a dessert to your family picnic, here's a great idea for you: Orange and Lemon Pie. Nothing says summer better than citrus. This orange and lemon pie reminds me "a little" of key lime pie, minus the gazillion calories. This is a healthier version, let's say. It's refreshing, easy to make, and fairly inexpensive. It is also light, fluffy and delicious. All in all, a perfect summer dessert! For this recipe, you can make your own pie crust or you can use a ready made crust. It's up to you!

    It's sweet and tart

    Orange and lemon pie is made with both the juice and the rind of lemons and oranges. The rinds add a lot of visual interest to this dessert. The result is a sweet and tart combination of flavors, all baked inside a delicious, melt in your mouth flaky pastry. Now, top all this with a dollop of fresh whipped cream, if you wish. Yum!! One word of warning: Make sure you leave enough time for the pie to set. My recommendation? Make your orange and lemon pie the night before to allow ample time.

    a white plate with orange and lemon pie with a fork and a stack of plates in back

    I think citrus desserts are great anytime of year, especially in summer. Thankfully we're able to enjoy these fruits all year long. Oranges and lemons have been around for thousands of years. As a matter of fact in ancient times, oranges were given as tribute to the Chinese emperor. Oranges were also prized for their medicinal qualities and their essential oils. Mind you at this time the type of oranges we know today were not around; they tended to be bitter and smaller. Oranges were first planted in the US in the late 18th century.

    What is chiffon pie?

    This pie uses a classic, text book chiffon pie filling technique that is so light and luscious! Here are the key elements in a chiffon filling:

    • The filling is created by adding gelatin to a stirred custard or fruit purée.
    • Whipped egg whites are then folded into the gelatin mixture.
    • The filling is placed in a pre-baked crust and chilled until firm.

    This pie uses the nice balance of the orange and lemon juice whipped into the yolks with the added gelatin. The orange and lemon zest is added after for a really nice citrus punch!

    Step by step photos:

    A collage of photos showing steps to make orange and lemon chiffon pie with a stand mixer.

    1. Prepare all the ingredients and I always stress "mis en place" as the French say, who were wonderful bakers, get everything ready and in place.
    2. You can use a store pie crust to save time or use this scratch pie crust recipe. Place the crust in the pie pan and crimp the edges decoratively.  Dock (poke) it all over with a fork then freeze for 20 minutes. Preheat your oven to 350° F and then blind bake the pie shell for 15-20 minutes until the edge start to turn slightly brown.  Remove from the oven and allow it to cool for at least 30 minutes.
    3. In bowl, whisk together 4 egg yolks, the lemon juice, orange juice and water until well combined.
    4. Add the citrus mixture to the sauce pan where you have added the gelatin, ½ cup sugar and a pinch of salt.
    5. Once all the ingredients are in the sauce pan and combined turn on the flame to medium and cook just until you see bubbles forming at the side.  Whisk continuously.  I LOVE my Le Creuset Saucier for this!
    6. Once the mixture starts to bubble at the sides pour into a bowl, add the lemon and orange zest then combine. Move the bowl to the refrigerator and allow to cool but NOT set.  Leave in the refrigerator, stir every 5 minutes until the citrus mixture is cool to the touch and starts to have the consistency of raw eggs.
    7. In a mixing bowl whip the 4 egg whites with a pinch of salt and the remaining ¼ cup sugar.
    8. Whip until you have soft peaks. ( Pull off the whipping attachment, hold it up and the whites should just droop for soft peaks.)
    9. Take the cooled citrus mixture and fold into the whipped egg whites.
    10. Continue folding until well combined.
    11. Pour the well combined mixture into the cooled pie shell and chill in the refrigerator for 4-8 hours until set.
    12. The set pie will stand up well when sliced and will have a light dreamy consistency!

    Frequently asked questions:

    • Can I freeze the pie crust and make the pie later? Yes, freeze the crust before you bake it and it will keep for up to 2 months wrapped in an airtight container.
    • Can I make this pie in advance? Yes, you can store this in the refrigerator for 2-3 days before serving. For best quality serve it as soon as it is set in about 4 hours. Making the pie a day ahead works very well. 
    • Can you freeze this orange lemon chiffon pie? Yes, you can freeze the finished pie in an airtight container wrapped tightly in freezer wrap or foil for up to two months. Thaw in the refrigerator overnight before serving.

    If you are interested in more dessert recipes here are a couple more to check out below.  You can bookmark them and try them later or pin them on Pinterest.  Enjoy!
    Try this classic Spanish style custard: coconut flan has a lovely flavor of coconut and cinnamon.
    Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a hint of rosewater.
    Authentic Lithuanian tinginys are a no-bake sliced cookie with a nice chocolate flavor and dried cherries.
    Tarte Normande is a rustic apple tart with custard from the Normandy region of France.

     

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    light and fluffly orange lemon pie|ethnicspoon.com

    Orange and Lemon Pie - Chiffon Perfection Recipe

    Here is a tasty and light pie recipe your family will love.  This whips up so light and fluffy and is the perfect ending to a family meal.  This has a really light meringue with a nice citrus flavor. 
    5 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: chiffon pie, citrus pie, light and fluffy pie filling, scratch pie recipe
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Set time: 4 hours hours
    Total Time: 4 hours hours 50 minutes minutes
    Servings: 8 servings
    Calories: 213kcal
    Author: Analida Braeger

    Ingredients

    • 1 pie crust store bought unbaked or use your own favorite recipe
    • ¾ cup sugar
    • 1 Tbsp gelatin unflavored
    • 1 pinch salt
    • 4 eggs large, separated
    • ¼ cup water
    • ½ cup lemon fresh squeezed juice
    • ½ tsp lemon zest fresh
    • ½ cup orange fresh squeezed juice
    • ½ tsp orange zest fresh

    Instructions

    • Place pie crust into an 9" pie pan. Crimp the edges to create a decorative effect. Dock (poke) the dough all over with a fork. Freeze for about 20 minutes.
    • Preheat your oven to 350'F.
    • Blind bake the shell for about 15-20 minutes, or until the outer edges begin to turn color.
    • Remove from the oven and allow to cool for about 30 minutes.
    • In small bowl whisk together the yolks, lemon juice, orange juice and water until well combined.
    • In a sauce pan combine the gelatin, ½ cup of sugar, and a pinch of salt. Stir the citrus juice mixture into the gelatin mixture. Light the flame after combined. Cook over medium heat whisking constantly until mixture starts to boil or bubble at the edges.
    • Transfer to a bowl and stir in the lemon and orange zest. Chill in the refrigerator and stir every 5 minutes and do not let it set. This will take about 30-40 minutes or until it is the consistency of raw eggs.
    • Using a stand mixer beat the whites with a pinch of salt. Start adding the remaining ¼ cup of sugar. Continue to beat until the whites form soft peaks.
    • Fold the chilled citrus-egg yolk mixture into the beaten whites and combine thoroughly.
    • Pour into the cooled baked pie shell. Refrigerate for about 4-8 hours before serving.
    • Serve with a dollop of whipped cream if desired.

    Notes

    Frequently asked questions:
    • Can I freeze the pie crust and make the pie later? Yes, freeze the crust before you bake it and it will keep for up to 2 months wrapped in an airtight container.
    • Can I make this pie in advance? Yes, you can store this in the refrigerator for 2-3 days before serving. For best quality serve it as soon as it is set in about 4 hours.
    • Can you freeze this orange lemon chiffon pie? Yes, you can freeze the finished pie in an airtight container wrapped tightly in freezer wrap or foil for up to two months. Thaw in the refrigerator overnight before serving.

    Nutrition

    Calories: 213kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 125mg | Potassium: 89mg | Fiber: 1g | Sugar: 20g | Vitamin A: 145IU | Vitamin C: 13.4mg | Calcium: 24mg | Iron: 1mg

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    1111 shares
    • 154

    Reader Interactions

    Comments

    1. Sarah

      July 09, 2015 at 2:59 pm

      Citrus desserts are my FAVOURITE! Orange and lemon make the perfect combo. Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.

      Reply
      • Analida

        July 09, 2015 at 5:01 pm

        Thanks again! Citrus are my favorite too!!

        Reply
    2. Carlee

      July 09, 2015 at 10:00 pm

      Yum! This pie sounds so light and fresh, perfect for summer!

      Reply
      • Analida

        July 10, 2015 at 6:19 am

        Thanks Carlee!
        It is light and refreshing!!!

        Reply
    3. Lou Lou Girls

      July 11, 2015 at 12:46 pm

      Oh Yum! I get so excited each week to see what you have been working on because it's always AMAZING! Thank you for sharing this with us. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we can party!!!! Lou Lou Girls

      Reply
      • Analida

        July 12, 2015 at 6:55 am

        Hi Lou Lou Girls!!! thanks so much for commenting. It's so exciting to come to the party. 🙂

        Reply
    4. Denise Wright

      December 23, 2015 at 7:17 am

      This looks yummy. I used to just be a chocolate kind of girl but my hubby loves lemon and I'm starting to really like it too. I'll have to make this sometime soon.

      Reply
      • Analida

        December 23, 2015 at 4:49 pm

        🙂 Make it! It's so light and refreshing.

        Reply
    5. Faye Wilkerson

      December 23, 2015 at 12:59 pm

      Love the pie.

      Reply
      • Analida

        December 23, 2015 at 4:48 pm

        🙂 thanks!

        Reply
    6. Lisa

      December 24, 2015 at 9:05 am

      I love lemony desserts - this looks divine and not to difficult. Perfect for the holidays!

      Reply
      • Analida

        December 24, 2015 at 3:35 pm

        Hi Lisa! Thanks, yes it is perfect for the holidays. It's light, and delicious.

        Reply
    7. Christie

      December 28, 2015 at 4:01 am

      I love citrus desserts after a heavy, holiday meal. This is just such a dessert!

      Reply
      • Analida

        December 28, 2015 at 7:34 pm

        It sure is! thanks for your comment.

        Reply
    8. Miz Helen

      February 14, 2017 at 7:58 pm

      5 stars
      This pie looks so delicious, I can't wait to try this recipe! Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
      Miz Helen

      Reply
      • Analida

        February 16, 2017 at 4:57 pm

        Hi Miz Helen, happy belated Valentines Day. This is one of my favorite desserts in the summer. It is so nice and light. Have a wonderful day!

        Reply
    9. Cathy Skinner

      April 01, 2017 at 2:57 pm

      The egg whites seem like they are raw??? Could this be?

      Reply
      • Cathy Skinner

        April 01, 2017 at 9:49 pm

        Meringue on the inside. Husbands idea to make. Fun time for him to see how to do. Will taste tomorrow.

        Reply
        • Analida

          April 02, 2017 at 9:47 am

          Hi Cathy, hope you enjoy it!

          Reply
          • Cathy

            April 03, 2017 at 7:59 pm

            5 stars
            Hi Analida, Yes we started on it Sunday at Church's dinner on the grounds. A Big hit and it was very good. Meringue flavor was on the inside. We will make this again. Thanks for sharing!

            Reply
            • Analida

              April 04, 2017 at 7:26 pm

              Hi Cathy! I am so glad you liked it. It's one of my favorites because it tastes so light. You are so welcome.

    10. Gloria | Homemade & Yummy

      June 03, 2019 at 12:28 pm

      5 stars
      This sounds like the perfect pie for bbq parties. Love all the citrus flavours. Add some vanilla ice cream, and this would be a hit with the guests for sure.

      Reply
      • Analida

        June 04, 2019 at 9:15 am

        This is a great pie to take along to picnics! It travels well once it is set, just keep it cool.

        Reply
    11. Kylie | Midwest Foodie

      June 04, 2019 at 10:02 am

      5 stars
      I'm planning to make a variety of pies for my daughter's birthday next month and this one is definitely going on the list! What a unique citrus combination. Thanks for sharing!!

      Reply
    12. Denise

      June 06, 2019 at 9:45 am

      5 stars
      That IS perfect for a picnic! With those flavors, and the fact that its light and fluffy, it would be a hit.

      Reply
    13. Eva

      June 06, 2019 at 4:35 pm

      5 stars
      I always enjoy reading your posts, I like the historical background you give of the recipes or the ingredients. This refreshing cake sounds right up my alley, I love all things citrus!

      Reply
    14. Kate

      June 08, 2019 at 9:48 am

      5 stars
      This looks so tasty and refreshing! I thought the way you did the step by step photos side by side was really helpful so you can visualize how the recipe comes together!

      Reply
    15. Sam | Ahead of Thyme

      June 08, 2019 at 5:59 pm

      I am craving dessert and this pie is exactly what I am looking for! It looks so delicious, light and refreshing!

      Reply
    16. Kushigalu

      June 09, 2019 at 11:43 am

      5 stars
      I love citrus dessert but never tried this lemon orange combo. I have all the ingredients and can't wait to try this recipe. Perfect summer treat!

      Reply
    17. Des

      June 09, 2019 at 12:07 pm

      5 stars
      I love the fluffy texture and citrus flavor. This is the perfect ending to a summer dinner!

      Reply
    18. Jacquelyn Hastert

      June 09, 2019 at 1:15 pm

      5 stars
      This is one delicious summer treat with all the sweet citrusy flavor. I can't wait to whip it up this weekend.

      Reply
    19. Jagruti Dhanecha

      June 09, 2019 at 3:03 pm

      5 stars
      Citrus desserts are perfect for summer and this airy and light pie is for everyone to enjoy.

      Reply
    20. Natalie

      June 09, 2019 at 4:58 pm

      5 stars
      What a lovely weekend dessert. I'm so glad I found this recipe. My family loves lemon flavored treats and pies. Can't wait to surprise them with this recipe.

      Reply
    21. Charity

      June 09, 2019 at 8:59 pm

      5 stars
      The chiffon filling looks so airy and fluffy! Love the combination of citrus flavors!

      Reply
    22. Julie

      June 10, 2019 at 9:59 am

      Lemon desserts are my absolute all time favorite! I always make a lemon custard pie, and have frequently made a shaker lemon pie, but I've never tried a chiffon pie with gelatin. Adding this to the "make ASAP" list because I can't get enough lemon desserts!

      Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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