Cool & Crisp Citrus Chiffon Pie

"This is such a decadent summertime treat! Hopefully you enjoy this sometime soon! It may take longer than one hour for the pie to firm- Depending on the temperature. Enjoy!"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by cfletcher photo by cfletcher
Ready In:
1hr 30mins




  • Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
  • Beat together egg yolks, fruit juices, and water; stir into gelatin mixture.
  • Cook and stir over medium heat just till mixture comes to boiling.
  • Remove from heat; stir in peels.
  • Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon.
  • Beat egg whites till soft peaks form.
  • Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture.
  • Pile into cooled baked pastry shell.
  • Chill till firm.
  • Trim with whipped cream and thin orange slices cut in fourths.

Questions & Replies

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  1. Margie Brock
    This was an exceptional recipe. The only thing I did differently was add very very thinly sliced lemon inside the pie. The whole thing took about 30 min prep time. Served it at camp and there was none left. Great Pie.Margie Brock
  2. Bonnie G #2
    This is one awesome recipe, everyone loved it. So light, tangy and easy to make a great summertime or anytime recipe. Everyone needs to try this one out.
  3. Ilovemy4kids
    Just like J-Lynn, my gelatin did not set up either. I wish I had read her review before making this one so I could have done what she did and salvaged my pie. Taste was good though.. a little sour, but we like that in a citrus pie. Thank you for posting.
  4. J-Lynn
    Delicious, but be aware that the recipe name means what it says: crisp=nearly sour. Would be good in the summertime I think. The gelatin mixture didn't thicken for me after cooling, so I heated it again and slowly added a cornstarch and water paste. The end result was a beautiful chiffon! Makes a great light dessert!
  5. cfletcher
    Can I give this pie more than 5 stars ?? I just loved came together so easily...and I'm not a pie maker! I bought the frozen pie shells and baken one. While that was baking I threw together the rest of the ingredients and took it to my son's place the next day for brunch. It went over very well! The taste was very subtle...something like a lemon merengue pie all mixed together! I brought a couple of pieces home but never got any...hubby gobbled both before I could blink! This will be on the menu for Easter dinner for sure ! Thanks so much for posting....I'll be using this one often !


  1. ps260
    Instead of all lemon juice, I mostly grapefruit juice 2/3 cup, 1/6 cup fresh orange juice, and 1/6 cup Lemon juice. Also used a mix of citrus rind--1/4 teaspoon grapefruit zest, 1/8 teaspoon lemon zest and 1/8 teaspoon orange zest. I think the next time I make this I would omit the water, and use gin or tequila to amp up the flavor profile. I did not let the gelatin bloom before heating, and the filling seemed to take a long time to thicken-- allowing the gelatin bloom and decrease the cooking time.


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