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 - 9 inch baked pie shell or an unbaked graham cracker crust; 1 1/2 tsp. plain gelatin; 1/3 c. cold water; 4 egg yolks; 1/3 c. granulated sugar; 1 Tbsp. grated lemon rind; 1/4 c. lemon juice; 4 egg whites; 1/4 tsp. salt; 1/2 c. granulated sugar

Servings: persons

1 - 9 inch baked pie shell or an unbaked graham cracker crust
1 1/2 tsp. plain gelatin
1/3 c. cold water
4 egg yolks
1/3 c. granulated sugar
1 Tbsp. grated lemon rind
1/4 c. lemon juice
4 egg whites
1/4 tsp. salt
1/2 c. granulated sugar

1
Add gelatin to water, set aside.
2
Put yolks in double boiler, stir in 1/3 c. sugar, lemon rind and juice.
3
Cook, stirring over boiling water 5 minutes or until thickened.
4
Stir in gelatin until melted.
5
Remove from heat.
6
Beat egg whites and salt until they form peaks.
7
Slowly add 1/2 c. sugar, while beating stiff. Gently fold in hot mixture.
8
Turn into shell, chill.
9
Can be served with whipped cream.

526

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 - 9 inch baked pie shell or an unbaked graham cracker crust, 1 1/2 tsp. plain gelatin, 1/3 c. cold water, 4 egg yolks, 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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