Just when you thought Lemon Chiffon Pie couldn’t get any better, you swap Local Hive Honey™ in for the sugar and have Honey Lemon Chiffon Pie! Honey and lemon go together like cookies and milk.
So it is kind of a no brainer to use honey as the sweetener in a Lemon Chiffon Pie. I love honey but when I came across Local Hive Honey™ my love for honey went to a new level.
Local Hive Honey ™ is 100% raw and unfiltered so it can retain it’s unique flavor and all the pollens inside. It’s incredible how different the flavor profiles can be depending on where the honey came from.
Honey Lemon Chiffon Pie is perfect for every occasion. It makes a wonderful holiday pie. The tartness of the lemon cuts through all the heavy holiday food and is very refreshing!
It also makes a great winter and spring pie because that’s citrus season. Why not show off the beautiful lemons and delicious honey?
Last but not least we all know lemon and summer are a match made in heaven. Just as honey and summer are. I love mixing fruit and honey together in the summer! So refreshing, so delcious!
Basically what I’m saying is this Honey Lemon Chiffon Pie is a show stopper all year round! Check out Local Hive Honey™ for some seriously delicious honey!
What is Honey Lemon Chiffon Pie?
Simply put, Honey Lemon Chiffon Pie is Lemon Chiffon Pie made with honey instead of sugar. A chiffon pie is a custard or curd set with gelatin then whipped egg whites are folded in. This gives the pie an ultra light texture.
Chiffon pies give off a type of old school charm for me. Something nostalgic maybe my grandma would have made. Something sophisticated and elegant about them.
Can you freeze Honey Lemon Chiffon Pie?
Freezing chiffon pies is not a good idea. The filling will become watery upon defrosting the pie. This is because of the whipped egg whites.
It’s best to make the pie 1-3 days ahead of time and finish the leftovers without freezing them.
Ingredients you’ll need
- Local Hive Honey™ – For a raw and unfiltered flavor packed honey, choose one of their 23 varietals
- Lemons – Fresh lemons will give you the best flavor
- Lemon Zest – You’ll need fresh lemons for this
- Gelatin – Unflavored gelatin to set the filling
- Eggs – Beaten egg whites will give a light and airy texture to the Honey Lemon Chiffon Pie. You will also use the yolks to help thicken the lemon mixture
- Water – You’ll need a little water to mix with the gelatin
- Kosher Salt – Salt brings out the flavor of all the ingredients
- Heavy Cream – Whip a little cream to top the Honey Lemon Chiffon Pie, you can also use store bought
- Vanilla Extract – This will give the whipped cream a little extra flavor
- Powdered Sugar – It’s optional to add a bit of sifted powdered sugar to the whipped cream for the top of the Honey Lemon Chiffon Pie
- Butter – Unsalted butter for the crust
- Nilla Wafers – This pie has a Nilla Wafer crust
Tips for the best Honey Lemon Chiffon Pie
- I highly suggest trying Local Hive Honey™ for this pie. The flavor it adds is incredible
- Make sure your bowl is completely clean and dry before beating the egg whites, any water or other substances will prevent your egg whites from reaching max volume
- Make sure there aren’t any bits of yolk in your egg whites
- Do not use egg whites in a carton from the store, separate the eggs yourself
- Stiff peaks are when the egg whites have become thick, white and will stand on end without falling when you pull your whisk out of them
- It’s really best to use a stand mixer with the whisk attachment or an electric mixer when beating egg whites. You can achieve stiff peaks by hand with a whisk but you’ll be wishing you hadn’t tried because it takes a long time and really works your arm muscle
- Chill the Honey Lemon Chiffon Pie overnight for the best texture
- Chill the gelatin mix completely before adding the whipped egg whites
- If you don’t feel like making the crust you can use store bought regular pie crust, graham or shortbread crusts
- Please use fresh lemon juice and zest. The flavor difference will be huge
- Local Hive Honey™ is so fun to use because you can look at a map and choose what area of the US you want your honey to come from. I get so excited tasting the different honeys from each area seeing the flavor differences!
Equipment you’ll need
- Stand Mixer or Electric Mixer – You’ll want either a stand mixer or an electric mixer for beating your egg whites. Doing it by hand takes forever and leaves you with a sore arm
- Oven – You’ll need the oven just to bake your crust. The Honey Lemon Chiffon Pie does not get baked
- Stove Top – You’ll need to cook the lemon mixture
- Food Processor – You’ll use a food processor to blend the Nilla Wafers
- Ice Bath – This is just a large bowl/cambro filled with ice and a little water. You’ll set the pan with the gelatin mix in it to chill it quickly
- Thermometer – You’ll need a thermometer to check the temp of the lemon mixture. I prefer to use a digital thermometer
How to make Honey Lemon Chiffon Pie
First you’ll make the crust. Blend the Nilla Wafers then add the melted butter and salt. Press that into the bottom and up the sides of a 9 inch pie pan.
Preheat the oven to 350°F. Chill the crust for 15 minutes then bake it for 15 minutes. Set the crust aside and let it cool completely. Make an ice bath and set it aside.
Pour the cold water into a bowl and the gelatin mix over the top of it then let it sit for 15 minutes. In a medium sauce pot whisk egg yolks, honey, lemon juice, zest and salt.
Whisk the lemon mixture over low heat until it thickens slightly. Whisk it constantly. Be careful not to scramble the eggs.
If the pot gets too hot, remove it from the heat and let it cool while constantly stirring. Once the mixture has reached 160°F remove it from the heat then whisk in the gelatin mixture.
Then transfer the pot to your ice bath and let cool completely, stirring occasionally.
Once the lemon mixture is completely cooled transfer it to a large mixing bowl. Add the egg whites to the bowl of your stand mixer fitted with the whisk attachment. Alternatively you can use a large metal mixing bowl with an electric hand mixer.
Beat the egg whites until stiff peaks have formed. Fold the egg whites into the cooled lemon mixture in 3 separate additions. Transfer the filling to the cooled crust then refrigerate.
Refrigerate Honey Lemon Chiffon Pie for a minimum of 6 hours but overnight is best. Make the whipped cream right before serving the pie.
Beat the heavy cream, vanilla and powdered sugar (if using) until thick but still soft. Top the Honey Lemon Chiffon Pie with the whipped cream and serve. Enjoy!
If you make Honey Lemon Chiffon Pie please leave a rating and/or review!
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This post is sponsored by Local Hive Honey™ but all thoughts, opinions and recipes are my own.
Honey Lemon Chiffon Pie
- stand mixer or electric mixer
- stove top
- food processor
- 1¾ cups Nilla Wafer Crumbs fine ground cookies
- ¼ tsp kosher salt
- 7 tbsp unsalted butter melted
- ¼ cup cold water
- 1 envelope unflavored gelatin
- 4 egg yolks
- 1 cup Local Hive Honey™ divided into ¾c and ¼c
- ½ cup lemon juice
- 1 tbsp lemon zest
- ⅛ tsp kosher salt
- 4 egg whites
- ¼ tsp cream of tartar
- ¼ tsp vanilla extract
- ½ cup heavy cream cold
- ⅛ tsp vanilla extract
- 1 tbsp powdered sugar sifted, optional
- 1 pinch kosher salt
Making the Crust
- Preheat the oven to 350°F. Blend the Nilla Wafers in a food processor until you have a fine crumb
- Mix the crumb together with the salt and butter until fully combined
- Press the crumb into the bottom and up the sides of your pie pan. Chill 15 minutes then bake 10-15 minutes until slightly golden brown. Set aside to cool
Making the Filling
- Pour cold water into a bowl then sprinkle the gelatin over the top and let sit for 15 minutes
- Prepare an ice bath (ice and a little water in a large bowl that your pot can fit in)
- Add the egg yolks, ¾c Local Hive Honey™, lemon juice, zest and salt to a medium sauce pot and heat over low heat, whisking constantly
- Be careful not to scramble the eggs. If the pot is getting too hot remove it from the heat while still whisking constantly until cooled slightly
- Continue whisking mixture until slightly thickened, enough to coat the back of a spoon
- Remove the mixture from the heat and set in ice bath to cool
Beating the Egg Whites
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy then add the cream of tartar and vanilla
- Increase the mixer speed to medium – high and gradually drizzle in ¼c honey. Continue beating until stiff peaks are formed
- Fold ⅓ of the egg white mixture into the completely cooled lemon mixture. Then fold ½ of what's left of the egg white mixture into the lemon mixture. Finally fold in the rest of the egg white mixture to the lemon mixture
- Pour the filling into the cooled pie crust, mounding it slightly in the center. Chill the pie at least 6 hours but preferably overnight
Making the Topping
- Add the heavy cream, vanilla, sifted sugar and salt to the bowl of your stand mixer fitted with the whisk attachment and beat until medium peaks are formed
- Top the pie and serve chilled or room temp. Enjoy!
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