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 Tbsp. gelatin; 1/4 c. cold water; 1/2 c. sugar; 1/2 tsp. salt; 2 tsp. finely grated lemon rind; 2/3 c. boiling water; 3 egg yolks, well beaten; 1/3 c. lemon juice; 3 egg whites; 1/4 c. sugar

Servings: persons

1
Bake a 9-inch pie shell and cool. Soften gelatin in cold water. Combine in top of double boiler sugar, salt, finely grated lemon rind and boiling water. Add softened gelatin and three well beaten egg yolks. Cook over boiling water until mixture coats a metal spoon (8 to 10 minutes). Stir constantly. Remove from heat. Stir in lemon juice. Pour into a bowl and chill for about 1 hour in refrigerator until it will mold slightly. Stir occasionally. Beat three egg whites to soft peaks. Gradually beat in sugar. Fold the meringue into cooled gelatin mixture. Pile into the baked, cooled 9-inch pie shell. Chill for 2 to 3 hours or until firm. If gelatin mixture becomes too thick for chiffon filling you can beat it until frothy before adding the meringue mixture.

749

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 Tbsp. gelatin, 1/4 c. cold water, 1/2 c. sugar, 1/2 tsp. salt, 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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