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A slice of Lemon Chiffon Pie with a bite on a fork
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5 from 2 votes

Lemon Chiffon Pie with Pretzel Crust

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.
Prep Time5 hrs
Cook Time0 mins
Course: Dessert
Cuisine: American
Keyword: lemon, pie
Servings: 8
Calories: 407kcal



  • 4 ½ ounces mini pretzels 3 1/2 cups
  • ¼ cup sugar
  • 12 tablespoons butter melted


  • 1 packet unflavored gelatin 2 1/4 teaspoons
  • 1 tablespoon lemon zest
  • ¾ cup lemon juice
  • 10 ounces ricotta cheese 1 1/4 cups
  • 1 cup sugar
  • pinch salt
  • 4 eggs egg whites



  • 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.


  • Place gelatin in a food processor and sprinkle with 1/3 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, 3/4 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 1/4 cup sugar. Increase speed to high and beat until glossy peaks have formed. Stir 1/4 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.


Calories: 407kcal | Carbohydrates: 47g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 407mg | Potassium: 112mg | Fiber: 1g | Sugar: 32g | Vitamin A: 682IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 1mg