Lemon Chiffon Pie Recipe

Name: Lemon Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: baked pie shell; 1 envelope unflavored gelatin; 1/4 tsp. salt; 1/3 c. sugar; 4 eggs, separated; 1/3 c. water; 1 Tbsp. grated lemon peel; 1/4 c. lemon juice; 1/2 c. whipping cream, whipped; shredded lemon peel (for garnish)

Servings: persons

baked pie shell
1 envelope unflavored gelatin
1/4 tsp. salt
1/3 c. sugar
4 eggs, separated
1/3 c. water
1 Tbsp. grated lemon peel
1/4 c. lemon juice
1/2 c. whipping cream, whipped
shredded lemon peel (for garnish)

1
In a saucepan mix well gelatin, salt and sugar.
2
In a bowl, beat egg yolks with water and lemon juice.
3
Stir this mixture into gelatin mix.
4
Cook over medium heat, stirring until mixture coats spoon and thickens.
5
Remove from heat.
6
In a large bowl, beat egg whites until soft peaks form.
7
Gradually sprinkle in 1/2 cup sugar. Beat until sugar is dissolved.
8
With spatula fold lemon mixture into egg whites just until blended.
9
Put into pie shell. Refrigerate.
10
Serve with whipped cream.
11
Sprinkle with lemon rind.

329

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: baked pie shell, 1 envelope unflavored gelatin, 1/4 tsp. salt, 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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