Lemon Chiffon Pie Recipe

Name: Lemon Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. water; 1 envelope Knox gelatine; 4 egg yolks; 1/2 c. lemon juice; 1/2 c. sugar; 4 egg whites, beaten; 1/2 c. sugar; 1 Tbsp. grated lemon rind; 2 drops yellow food coloring; 1 precooked deep dish pie crust

Servings: persons

1/4 c. water
1 envelope Knox gelatine
4 egg yolks
1/2 c. lemon juice
1/2 c. sugar
4 egg whites, beaten
1/2 c. sugar
1 Tbsp. grated lemon rind
2 drops yellow food coloring
1 precooked deep dish pie crust

1
Mix gelatine with 1/4 cup water; set aside.
2
Mix together 4 egg yolks with 1/2 cup lemon juice and 1/2 cup sugar.
3
Add gelatine mixture.
4
Cook over low heat until thick.
5
Remove from heat and add 2 drops yellow food coloring and 1 tablespoon grated lemon rind. Cool.
6
Beat 4 egg whites with 1/2 cup sugar until they peak; then fold into cooled lemon mixture.
7
Put into cooked pie crust.
8
Keep in refrigerator.

528

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: 1/4 c. water, 1 envelope Knox gelatine, 4 egg yolks, 1/2 c. lemon juice, 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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