Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Yield: 12
Ingredients: 1 (.25 ounce) package unflavored gelatin; 1/4 cup cold water; 4 egg yolks; 4 egg whites; 1 cup white sugar; 1/2 cup fresh lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon salt; 1 (9 inch) prepared graham cracker crust

👥 12 servings 👁️ 7 views

Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

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🔗 Recipe adapted from AllRecipes

#Pie #Dessert

📊 At a Glance

Serves 12

Difficulty Medium

🛒 Ingredients

1 (.25 ounce) package unflavored gelatin

1/4 cup cold water

4 egg yolks

4 egg whites

1 cup white sugar

1/2 cup fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon salt

1 (9 inch) prepared graham cracker crust

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 190

% Daily Value*

Total Fat 6.4g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 233mg 10%

Total Carbohydrate 30.8g 11%

Dietary Fiber 0.4g 1%

Total Sugars 24.6g

Protein 3.5g 7%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Soften gelatin in water 5 minutes.

Beat yolks and add 1/2 cup of the sugar, lemon juice and salt.

Cook in the top of a double boiler, stirring constantly, until of custard consistency.

Add grated lemon zest and softened gelatin and stir thoroughly.

When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping.

Fold egg whites into custard.

Pour filling into pie shell and chill in refrigerator.

Serve when firm.

Garnish with sweetened whipped cream if desired.