If you love bright, fresh desserts, this orange and lemon pie is a must-try. The combination of sweet orange and tangy lemon creates a perfectly balanced citrus filling that's both refreshing and satisfying. With its smooth texture and vibrant flavor, this pie is ideal for spring gatherings, Easter celebrations, or anytime you want a light, sunny dessert.
- 🍋 What is it? A bright, airy citrus chiffon pie that pairs the zing of lemon with the warm sweetness of orange - a vintage diner-style dessert lightened with whipped egg whites for that signature cloud-like texture.
- ❤️ Why you'll love it? Light as a feather, refreshingly tart, and a make-ahead crowd-pleaser - perfect for spring brunches, summer picnics, or any time you want a not-too-sweet dessert that still feels special.
- 👩🍳 How do you make it? Cook egg yolks with sugar, lemon and orange juice, and a pinch of salt into a silky citrus curd, then stir in bloomed gelatin and zest. Fold in fluffy whipped egg whites, pile into a pre-baked crust, and chill until set.
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Why You'll Love This Recipe
- Bright, fresh citrus flavor from orange and lemon
- Perfect balance of sweet and tangy
- Easy to make with simple ingredients
- Ideal for spring, Easter, and summer desserts
- Light and refreshing after a hearty meal
- Beautiful presentation for entertaining
What is Orange and Lemon Pie?
Orange and lemon pie is a citrus-based dessert that combines the sweetness of oranges with the tartness of lemons to create a smooth, flavorful filling. It's often made in a chiffon style, which means the filling is lightened with whipped egg whites or whipped cream to create an airy, mousse-like texture. This makes it lighter than a traditional custard or curd pie while still delivering bright, vibrant citrus flavor. Served chilled, it's especially refreshing for warmer seasons, and the combination of two citrus fruits gives it more depth and balance than a single-flavor pie.
What is a Chiffon Style Pie?
This pie uses a classic, textbook 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:
- Step 1: Prepare all the ingredients, and I always stress "mise en place" as the French say, who were wonderful bakers, get everything ready and in place.
- Step 2: You can use a store-bought 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 starts to turn slightly brown. Remove from the oven and allow it to cool for at least 30 minutes.
- Step 3: In a bowl, whisk together 4 egg yolks, the lemon juice, orange juice, and water until well combined.
- Step 4: Add the citrus mixture to the saucepan where you have added the gelatin, ½ cup sugar, and a pinch of salt.
- Step 5: Once all the ingredients are in the saucepan 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.
- Step 6: Once the mixture starts to bubble at the sides, pour it into a bowl, add the lemon and orange zest, then combine. Move the bowl to the refrigerator and allow it 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.
- Step 7: In a mixing bowl, whip the 4 egg whites with a pinch of salt and the remaining ¼ cup sugar.
- Step 8: Whip until you have soft peaks. ( Pull off the whipping attachment, hold it up, and the whites should just droop for soft peaks.)
- Step 9: Take the cooled citrus mixture and fold it into the whipped egg whites.
- Step 10: Continue folding until well combined.
- Step 11: Pour the well-combined mixture into the cooled pie shell and chill in the refrigerator for 4-8 hours until set.
- Step 12: The set pie will stand up well when sliced and will have a light, dreamy consistency!
Frequently asked questions:
Yes, freeze the crust before you bake it, and it will keep for up to 2 months wrapped in an airtight container.
Yes, you can store this in the refrigerator for 2-3 days before serving. For the best quality, serve it as soon as it is set in about 4 hours. Making the pie a day ahead works very well.
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.
Tips for the Best Citrus Pie
- Use fresh orange and lemon juice for the brightest flavor
- Zest the citrus to enhance aroma and depth
- Strain the filling if needed for a smoother texture
- Chill the pie thoroughly before serving for clean slices
- Balance the sweetness to taste, depending on the citrus tartness
- Always pre-bake the crust to avoid sogginess
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.
📖 Recipe
Orange and Lemon Pie - Chiffon Perfection Recipe
Ingredients
- 1 pie crust store bought unbaked or use your own favorite recipe
- ¾ cup sugar
- 1 tablespoon gelatin unflavored
- 1 pinch salt
- 4 eggs large, separated
- ¼ cup water
- ½ cup lemon fresh squeezed juice
- ½ teaspoon lemon zest fresh
- ½ cup orange fresh squeezed juice
- ½ teaspoon 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
- 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.
Sarah says
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.
Analida says
Thanks again! Citrus are my favorite too!!
Carlee says
Yum! This pie sounds so light and fresh, perfect for summer!
Analida says
Thanks Carlee!
It is light and refreshing!!!
Lou Lou Girls says
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
Analida says
Hi Lou Lou Girls!!! thanks so much for commenting. It's so exciting to come to the party. 🙂
Denise Wright says
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.
Analida says
🙂 Make it! It's so light and refreshing.
Faye Wilkerson says
Love the pie.
Analida says
🙂 thanks!
Lisa says
I love lemony desserts - this looks divine and not to difficult. Perfect for the holidays!
Analida says
Hi Lisa! Thanks, yes it is perfect for the holidays. It's light, and delicious.
Christie says
I love citrus desserts after a heavy, holiday meal. This is just such a dessert!
Analida says
It sure is! thanks for your comment.
Miz Helen says
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
Analida says
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!
Cathy Skinner says
The egg whites seem like they are raw??? Could this be?
Cathy Skinner says
Meringue on the inside. Husbands idea to make. Fun time for him to see how to do. Will taste tomorrow.
Analida says
Hi Cathy, hope you enjoy it!
Cathy says
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!
Analida says
Hi Cathy! I am so glad you liked it. It's one of my favorites because it tastes so light. You are so welcome.
Gloria | Homemade & Yummy says
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.
Analida says
This is a great pie to take along to picnics! It travels well once it is set, just keep it cool.
Kylie | Midwest Foodie says
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!!
Denise says
That IS perfect for a picnic! With those flavors, and the fact that its light and fluffy, it would be a hit.
Eva says
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!
Kate says
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!
Sam | Ahead of Thyme says
I am craving dessert and this pie is exactly what I am looking for! It looks so delicious, light and refreshing!
Kushigalu says
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!
Des says
I love the fluffy texture and citrus flavor. This is the perfect ending to a summer dinner!
Jacquelyn Hastert says
This is one delicious summer treat with all the sweet citrusy flavor. I can't wait to whip it up this weekend.
Jagruti Dhanecha says
Citrus desserts are perfect for summer and this airy and light pie is for everyone to enjoy.
Natalie says
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.
Charity says
The chiffon filling looks so airy and fluffy! Love the combination of citrus flavors!
Julie says
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!