Lemon Chiffon Pie Recipe

Name: Lemon Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope Knox gelatine; 1/4 c. cold water; 3 egg yolks, slightly beaten; 1/3 c. sugar; 1/2 c. lemon juice; 1/2 tsp. salt; 1 tsp. grated lemon rind; 3 egg whites, stiffly beaten; 1/3 c. sugar; 1 (9-inch) baked pastry shell or crumb crust

Servings: persons

1 envelope Knox gelatine
1/4 c. cold water
3 egg yolks, slightly beaten
1/3 c. sugar
1/2 c. lemon juice
1/2 tsp. salt
1 tsp. grated lemon rind
3 egg whites, stiffly beaten
1/3 c. sugar
1 (9-inch) baked pastry shell or crumb crust

1
Soften gelatine in cold water.
2
To the beaten egg yolks, add 1/3 cup sugar, lemon juice and salt.
3
Cook in double boiler over hot, not boiling, water, stirring constantly until of custard consistency.
4
Add softened gelatine and stir until dissolved.
5
Add grated lemon rind.
6
Chill until mixture is consistency of unbeaten egg whites.
7
Fold in the stiffly beaten egg whites to which the remaining 1/3 cup sugar has been added. Pour into baked pastry shell or crumb crust.
8
Chill until firm.
9
Serve with whipped cream, if desired, and chopped walnut meats.
10
Yields one (9-inch) pie.

378

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: 1 envelope Knox gelatine, 1/4 c. cold water, 3 egg yolks, slightly beaten, 1/3 c. sugar, and more.

Yes, Lemon 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.

Lemon Chiffon Pie

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