SEARCH
More 3 Photos

Lemon Chiffon Pie Recipe

Recipe by: GINGER P

"Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Soften gelatin in water 5 minutes.
  • 2Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
  • 3When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
  • 4Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.
Ingredients
  • 12 servings
  • 190 cals
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 4 egg yolks
  • 4 egg whites
  • 1 cup white sugar
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 (9 inch) prepared graham cracker crust
Nutrition

Amount per serving ( 5 total)

  • Calories:
    190
    10%
  • Fat:
    6.4
    10%
  • Carbs:
    30.8
    10%
  • Protein:
    3.5
    7%
  • Cholesterol:
    68
    23%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like