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no-bake lemon chiffon pie or lemon meringue pie with oreo crust and mint leaves as garnish

No-bake lemon chiffon pie

This lemon chiffon pie/cake is filled with a perfectly creamy no-bake (but very fluffy) lemon custard and an extra-crispy Oreo crust.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Colling time 4 hrs
Total Time 5 hrs
Course Dessert
Cuisine American
Servings 1 pie


  • 8 inch cake pan


For Oreo crust

  • 2 packages Oreo cookies about 15 cookies, filling removed
  • 4 oz unsalted butter melted

For lemon filling

  • 4 sheets gelatin sheets or 1 package of unflavored gelatin
  • 4 medium eggs separated, room temperature
  • 1 ½ c sugar
  • ½ c heavy cream
  • 1 tsp lemon zest
  • c lemon juice
  • ¼ tsp Kosher salt

For garnish (optional)

  • mint leaves
  • fresh lemon slices
  • whipped cream
  • fresh fruit


For Oreo crust

  • Put Oreo cookies in a zip log bag and use a rolling pin to crust them into fine crumbs. In a mixing bowl, mix cookies crumbs and melted butter until they are combined.
  • Lightly greased your baking pan then pour Oreo crumbs into a pan. Use a measuring cup to press into an even and tight layer.
  • Refrigerate the baking pan until the filling is ready.
  • For extra crispy crust, you can bake the crust at 350F for 15 minutes. Then let it cool down to room temperature completely before add the filling in.

For lemon chiffon pie fillings

  • Bloom gelatin sheets (or gelatin powder) in ice cold water. Let them bloom while prepping other ingredients.
  • Put egg yolks in a large mixing bowl, use a whisk and beat them until thick, approximately 2 minutes. Set up a double boiler (see notes for set up instructions).
  • Then cook beaten egg yolks, 1 cup of sugar, lemon zest, lemon juice, and salt over medium heat until sugar dissolved completely and the mixture is thickened, approximately 2 minutes. Remember to stir constantly with a whisk.
  • Don’t let egg yolks cooked and become scramble .If so, discard the mixture and start over.
  • Turnoff the heat. Squeeze excess water out of gelatin sheet then put them in the mixture. Stir the mixture until all the gelatin sheets dissolved completely. Take the top of the double boiler off the stove immediately.
  • Strain the yolk mixture through a fine sieve mesh.
  • Let the mixture cool down at room temperature, about 30 minutes to 1 hour. Stirring occasionally.
  • Put egg whites in a mixing bowl of a stand mixer fitted with whisk attachment. Beaton medium high speed until foamy. Gradually add the remaining ½ c of sugar to the egg whites. Increase the speed to high and continue to beat until stiff peaks are formed, approximately 2 to 3 minutes.
  • Transferred egg white mixture to another clean mixing bowl.
  • Clean the mixing bowl of stand mixer before add heavy cream in. Beat heavy cream on high speed until stiff peaks are formed, about 2 minutes.
  • Fold ⅓ of egg white mixture into the yolk mixture. When the egg whites combine completely, continue to add another ⅓ of egg white mixture with ½ of whipped cream into the yolk mixture.
  • Continue to fold/whisk until everything combined. Then add the rest of the egg white into this mixture, and continue the process.
  •  Line the side of baking pan with parchment paper. Pour the chiffon mixture onto the crust.
  • Refrigerate the cake until set, at least 3hours.
  • Serve the cake chill with your favorite garnish.


Double boiler set up:
  • Simply bring two cups water to a boil then lower the heat to simmer.
  • Then place a mixing bowl with your ingredients inside over top. You want it to fit snugly without touching the water (if it dips into the water, it will get too hot).
  • Then you have a double boiler at your service.