Mile High Lemon Chiffon Pie Recipe

Name: Mile High Lemon Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 egg yolks, slightly beaten; 1 c. sugar; juice of 2 lemons; 2 lemon rinds, grated; pinch of salt; 2 Tbsp. unflavored gelatin; 1/4 c. cold water; 8 egg whites (room temperature); 1 c. sugar; 1 baked 9-inch pie crust

Servings: persons

8 egg yolks, slightly beaten
1 c. sugar
juice of 2 lemons
2 lemon rinds, grated
pinch of salt
2 Tbsp. unflavored gelatin
1/4 c. cold water
8 egg whites (room temperature)
1 c. sugar
1 baked 9-inch pie crust

1
Cook yolks, sugar, lemon juice, rind and salt in top of double boiler over simmering water . Stir constantly until consistency of thick custard.
2
Soak gelatin in cold water until dissolved.
3
Stir into hot custard.
4
Cool mixture.
5
Place egg whites in bowl and set in another bowl of very warm (not boiling) water.
6
Beat until stiff, not dry.
7
Gradually beat in 1 cup sugar.
8
Fold completely cooled custard into egg whites.
9
Pile into a dome shape.
10
Chill. Serve with a dollop of whipped cream.

1051

kcal

Calories

Fat

129

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: 8 egg yolks, slightly beaten, 1 c. sugar, juice of 2 lemons, 2 lemon rinds, grated, and more.

Yes, Mile High 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.

Mile High Lemon Chiffon Pie

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