Daffodil Chiffon Pie Recipe

Name: Daffodil Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. gelatin; 1/3 c. cold water; 3 egg yolks; 3/4 c. sugar; 1/8 tsp. salt; 1/3 c. lemon juice; grated rind of 1/2 lemon; 3 egg whites; 1 baked shell; 3/4 c. whipping cream, whipped

Servings: persons

1
Soften gelatin in cold water.
2
Combine egg yolks, 1/2 cup sugar, salt, lemon juice and rind. Blend well.
3
Cook over boiling water until thick and foamy, beating constantly, with rotary beater (about 3 minutes).
4
Remove from heat.
5
Add gelatin mixture. Beat egg whites until stiff, but not dry. Add remaining 1/4 cup sugar, one tablespoon at a time, beating after each addition, until stiff.
6
Fold carefully into gelatin mixture until well blended.
7
Pile lightly into shell. Chill several hours or until filling is set.
8
Spread with whipped cream and garnish with lemon rind, if desired.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tsp. gelatin, 1/3 c. cold water, 3 egg yolks, 3/4 c. sugar, and more.

Yes, Daffodil Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Daffodil Chiffon Pie

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