This no-bake Lemon Chiffon Pie is light as a feather with a crunchy salty pretzel crust. Ricotta cheese gives it the richness of a cheesecake, but egg whites keep it light and fluffy for a fabulous dessert.
Lemon Chiffon Pie sounds old fashioned, maybe something your grandmother would make. This is an updated version of a typically sweet lemony dessert. Nothing wrong with an old stand by, but I think you’ll like this version much better. So what makes this recipe different? Well the secret is RICOTTA cheese. The ricotta gives it the richness of a cheesecake but when combined with egg whites, you get an awesome light and fluffy texture. This no bake lemon chiffon pie recipe is served in a pretzel crust and unlike many others, it does not use sweetened condensed milk.
What is Ricotta Cheese
Ricotta is an Italian cheese that is creamy and mild with a thick texture. Since it has a thick creamy texture it can be used in both sweet and savory dishes. I use when making Sausage and Apple Pie, and Penna Alla Vodka, but it’s also great on a Crostini with Roasted Grapes. If you have an Italian market close by, try to buy fresh ricotta, it is even better than what you find in the grocery.
Finally you have to refrigerate this for several hours before slicing so give yourself enough time. I find it works best if you can make it the night before you plan on serving it. The ricotta not only adds a richness to the filling but it gives it more strength than a typical chiffon pie. When you cut this beautiful pie, the pieces will stay formed.
If you want a thicker pie, try a recipe with sweetened condensed milk, or for an adorable Honey Lemon Chiffon Pie, check out this recipe for the cutest bumble bees.
Can you make Lemon Chiffon Pie with a pretzel crust in advance
You can make this one day ahead of time but it should be eaten within a day or two. Otherwise we’ve found that the pretzel crust gets a bit soggy. A crust made of pretzels is not only easy but the salty crunchy texture is divine with the light and airy filling. However, as it sits the pretzels will absorb the moisture from the filling and you will loose the crunch. If you need to make this days in advance, I would suggest freezing it or using a graham cracker crust.
If you like lemons as much as we do, here are some more LEMON recipes
- Lemon Chess Pie, for a creamier traditional lemon pie
- Chicken Piccata, for when you want lemons for dinner
- Nothing goes better together than lemons and pistachios
- Try Lemon Mustard Chicken with Potatoes for a one skillet meal
If you make this Lemon Chiffon Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Adapted from The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People.
Lemon Chiffon Pie with Pretzel Crust
Ingredients
CRUST
- 4 ½ ounces mini pretzels 3 ½ cups
- ¼ cup sugar
- 12 tablespoons butter melted
FILLING
- 1 packet unflavored gelatin 2 ¼ teaspoons
- 1 tablespoon lemon zest
- ¾ cup lemon juice
- 10 ounces ricotta cheese 1 ¼ cups
- 1 cup sugar
- pinch salt
- 4 eggs egg whites
Instructions
CRUST:
- Combine pretzels and sugar in a food processor and process until it is fine crumbs. Add melted butter and process until the crumbs are coated. Place in a 9 inch glass pie pan and cover with a piece of plastic wrap. Spread the crumbs to coat the bottom and sides of the plate including the rim. Once distributed, press down firmly and refrigerate or freeze until firm.
FILLING:
- Place gelatin in a food processor and sprinkle with ⅓ cup of lemon juice. Let stand until it has softened, about 5 minutes.
- In the microwave, bring remaining lemon juice to a boil. Pour over gelatin and let stand for 2 minutes. Process until gelatin is dissolved, about 1 minute. It should feel smooth to the touch. Add ricotta, ¾ cup sugar and salt. Process until smooth, about 45 seconds. Pour into a medium bowl and stir in lemon zest. Refrigerate, stirring frequently until the mixture is cool and it has begun to thicken, about 15 minutes. Don’t let it get too thick.
- Remove from the refrigerator. With an electric mixer, beat egg whites on medium high speed until soft peaks form. Gradually add the remaining ¼ cup sugar. Increase speed to high and beat until glossy peaks have formed. Stir ¼ of the egg whites into the ricotta mixture gently folding with a rubber spatula. Add the remaining whites and fold until blended.
- Pour into the crust and refrigerate for at least 4 hours.
Nutrition
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Lemon Chiffon Pie
This no-bake Lemon Chiffon Pie is light as a feather with a crunchy salty pretzel crust. Ricotta cheese gives it the richness of a cheesecake, but egg whites keep it light and fluffy.
- Prep Time: 5 hours
- Total Time: 5 hours
- Yield: 8 1x
- Category: dessert
Ingredients
- CRUST
- 4 ½ ounces mini pretzels, 3 ½ cups
- ¼ cup sugar
- 12 tablespoons butter, melted
- FILLING
- 1 packet unflavored gelatin, 2 ¼ teaspoons
- 1 tablespoon lemon zest
- ¾ cup lemon juice
- 10 ounces ricotta cheese, 1 ¼ cups
- 1 cup sugar
- pinch salt
- 4 eggs egg whites
Instructions
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1.CRUST: Combine pretzels and sugar in a food processor and process until it is fine crumbs. Add melted butter and process until the crumbs are coated. Place in a 9 inch pyrex pie pan and cover with a piece of plastic wrap. Spread the crumbs to coat the bottom and sides of the plate including the rim. Once distributed, press down firmly. |
|
2.FILLING: Place gelatin in a food processor and sprinkle with ⅓ cup of lemon juice. Let stand until it has softened, about 5 minutes. |
|
3.In the microwave, bring remaining lemon juice to a boil. Pour over gelatin and let stand for 2 minutes. Process until gelatin is dissolved, about 1 minute. It should feel smooth to the touch. Add ricotta, ¾ cup sugar and salt. Process until smooth, about 45 seconds. Pour into a medium bowl and stir in lemon zest. Refrigerate, stirring frequently until the mixture is cool and it has begun to thicken, about 15 minutes. Don’t let it get too thick. |
|
4.Remove from the refrigerator. With an electric mixer, beat egg whites on medium high speed until soft peaks form. Gradually add the remaining ¼ cup sugar. Increase speed to high and beat until glossy peaks have formed. Stir ¼ of the egg whites into the ricotta mixture gently folding with a rubber spatula. Add the remaining whites and fold until blended. |
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5.Pour into the crust and refrigerate for at least 4 hours. |
This is something like my husband’s mom used to make. It’s the ricotta cheese that he loves SO much!!
I’ll have to try this and compare it to his mom’s!!
XOOX
Jodie
http://www.jtouchofstyle.com
Let me know if it’s similar!
I made this for my friends birthday. It was easy to make and oh my, so delicious with the ricotta cheese!! Everyone especially loved the pretzel crust. Thank you for this amazing recipe!
Laura,
So glad this was a hit! If you like pretzel crusts, you might like this recipe for Strawberry Salad, especially this time of year. It’s really nothing like a salad!