This Lemon Chiffon Tart with Easy Pretzel Pecan Crust is pure sunshine on a plate — light, fluffy, and full of nostalgic charm. A silky, citrusy chiffon filling meets a crunchy, buttery crust made from pretzels and pecans for the perfect blend of sweet, tart, and salty. It’s a bright, spring-inspired dessert that comes together easily and delivers incredible flavor and texture in every bite.

So What is A Chiffon Pie Anyway?

Chiffon pies first appeared in the 1920s, created by Los Angeles baker Monroe Boston Straus, fondly known as “The Pie King.” Unlike traditional cream pies that rely on whipped cream to lighten custard, chiffon pies use whipped, sweetened egg whites folded into a lemony curd stabilized with gelatin. The result is an airy, mousse-like filling that’s both refreshing and indulgent — a true innovation in its day.

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A Family Recipe Rediscovered

This lemon chiffon filling comes straight from my great Aunt Liz’s handwritten notes in her well-loved Joy of Cookingcookbook, dating back to the 1930s. Somehow, it never made it into our family’s main recipe collection, but finding it felt like uncovering a hidden gem. I couldn’t wait to bring it back to life — and give it a modern twist.

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Elevating a Vintage Classic

Aunt Liz’s original recipe called only for a simple “9-inch pie crust.” The first time I made it, I used a buttery, blind-baked crust — delicious, but I craved more depth. Inspired by graham cracker crusts, I swapped in a easy pretzel pecan crust, moistened with brown butter and dark brown sugar for a toasty, caramelized flavor with a subtle salty kick. After a quick bake, the crust turns golden and crisp, perfectly complementing the silky lemon filling.

It’s a simple upgrade that adds balance, complexity, and texture — and I think Aunt Liz would wholeheartedly approve. Whether you serve it in a rectangular tart pan for a modern look or stick to a classic round pie dish, this Lemon Chiffon Tart with Easy Pretzel Pecan Crust is a timeless dessert worth savoring.

Ingredients

• 4 Large Eggs Separated: The recipe calls for an equal balance of egg whites and egg yolks, so there is no waste.
• Granulated sugar: Sugar will be used in both the lemon yolk mixture and the whisked whites.
• Lemon Juice and Zest: The lemon juice and zest create a tangy and tart filling.
• One packet of gelatin (about 1 TBSP): This ingredient is critical to both stabilize the filling as well as to provide an airy consistency.
• Water: Used to soften the gelatin
• Salt: Even with the saltiness of the pretzels, a little added kosher salt helps to balance out the sweetness of the filling.

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Step One: Cook and Thicken the Eggs, Lemon and Sugar

(1) Fill a pot about 1/3 full and turn on the heat to medium. Add the egg yolks, sugar, lemon juice and zest and stir constantly with a whisk. (2) Continue to cook and stir until mixture starts to thicken. Remove bowl from double boiler and set aside. (3) Pour gelatin into the bowl of water and let it soften for a few minutes.Add softened gelatin into warm mixture and stir until it melts. Let mixture cool.

Step Two: Beat Egg Whites and Sugar and Combine Mixtures

(4) Beat egg whites in a mixer with a whisk attachment until stiff peaks form. Add sugar and mix to incorporate. (5) Combine meringue with lemon/yolk mixture. (6) With a spatula, gently fold meringue and lemon fixture together until it is well incorporated.

Step Three: Fill Pie or Tart Shell

Fill cooled pie crust with filling. Use a small, angled metal spatula to smooth the filling. Refrigerate pie until set (at least 30 minutes). After it is set, I highly recommend taking it out of the refrigerator about 20-30 minutes before serving. Due to the gelatin, a little time out of the refrigerator before serving ensures that the filling softens and is at its creamy best!

Serve with fresh berries, whipped cream and/ or crushed pecans. Enjoy!