Simple, no-bake Lemon Chiffon Pie has a bright, fresh flavor and a light and creamy texture; plus it only takes 5 minutes to make & is ready to serve in 30!
This time of year I always begin craving fresh flavors like lemon. This tasty (and simple!) pie delivers in a big way! It has a lovely, bright lemon flavor and can be served with fresh berries. It’s perfect for parties or casual get-togethers. It also comes together super fast- in about 5 minutes and needs just 25 minutes to set.
What is lemon chiffon pie?
It’s a light and creamy lemon pie that practically melts in your mouth. While lemon pies are normally much denser, this chiffon pie stands alone. As a classic and traditional pie served for hundreds of years, this pie has withstood the test of time (mostly because of how delicious it is!) We make our easy lemon chiffon pie with graham cracker crust (storebought or homemade) and use a combination of lemon flavored pudding, greek yogurt, and cool whip to make it fluffy and flavorful.
-Graham cracker crust: To make this pie even easier, I recommend using a store bought graham cracker crust. You can make a homemade one with your favorite recipe if desired.
-Lemon Pudding mix: Using a 3.5-ounce box of lemon pudding mix (just the dry mix) we can make our pie flavorful and sweet.
-Greek yogurt: We need 1 cup of vanilla (or lemon) flavored Greek yogurt to help make this pie nice and creamy.
-Milk: With 1/2 cup of milk we can thin the filling out so that it’s not too thick.
-Whipped topping: Folding in an 8 ounce tub container of whipped topping like Cool Whip will help us to get that ultra-fluffy chiffon pie filling we want.
-Lemon zest: With 1 teaspoon of lemon zest we can add more flavor and little specks of lemon throughout the pie for a fresh look and taste.
In a mixing bowl, combine the lemon pudding mix with the yogurt and milk.
Mix with an electric mixer until smooth.
Fold in the whipped topping and the lemon zest.
Transfer your filling to a prepared graham cracker crust and spread some fresh dollops of cream and additional lemon zest over the top (if desired).
Place in the fridge for 25 minutes to chill and set before serving.
This pie can be made 2-3 days in advance, but if making in advance wait to top with cream until just before serving. Enjoy!
Easy Lemon Chiffon Pie
- 1 graham cracker pie crust
- 1 3.5 oz box instant lemon pudding mix
- 1 cup vanilla greek yogurt or lemon!
- 1/2 cup milk
- 1 8- oz container whipped topping or whipped cream
- 1 tsp lemon zest
- Combine lemon pudding mix with vanilla yogurt and milk. Mix with an electric mixer until smooth.
- Fold in whipped topping and lemon zest. Transfer to graham cracker pie crust. Top with dollops of cream & additional lemon zest. Refrigerate 25 minutes, then it's ready to serve.
Lemon chiffon pie vs lemon meringue
Lemon meringue pie is a dense lemon custard filling with some beaten and baked egg whites for topping. Lemon chiffon pies are often made with beaten egg whites in the filling to make it lighter and fluffier. For our recipe we don’t use any eggs, making the process much easier and still giving us a tasty result.
Does lemon chiffon pie freeze well?
This chiffon pie can be frozen for up to three months in an airtight container. Simply place in the fridge overnight to thaw before serving.
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You’re going to love this no bake lemon chiffon pie! It’s such an easy dessert recipe that takes only moments to prepare. With minimal ingredients and effort, it’s not hard to see why we voted this our favorite lemon chiffon pie recipe.