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 baked 9-inch pastry shell; 1 envelope unflavored gelatin; 1/3 c. lemon juice; 2/3 c. water; 2 Tbsp. sugar; 1/2 tsp. grated lemon rind; yellow food coloring (optional); 3 egg whites; 1/4 tsp. salt; 1/2 c. Karo light corn syrup

Servings: persons

1 baked 9-inch pastry shell
1 envelope unflavored gelatin
1/3 c. lemon juice
2/3 c. water
2 Tbsp. sugar
1/2 tsp. grated lemon rind
yellow food coloring (optional)
3 egg whites
1/4 tsp. salt
1/2 c. Karo light corn syrup

1
Sprinkle gelatin over lemon juice and water in small saucepan to soften.
2
Add sugar; stir over very low heat just until dissolved.
3
Remove from heat; stir in lemon rind and food coloring.
4
Chill 1/2 hour or until mixture is the consistency of unbeaten egg white.
5
Beat egg whites and salt until soft peaks form when beater is raised.
6
Gradually add corn syrup, beating until stiff peaks form.
7
Fold gelatin mixture into egg whites. Chill, stirring occasionally, about 1/2 hour or until thick enough to mound.
8
Pile lightly into pastry shell.
9
Chill.

168

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 baked 9-inch pastry shell, 1 envelope unflavored gelatin, 1/3 c. lemon juice, 2/3 c. water, 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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