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Lemon Chiffon Pie

Lemon Chiffon Pie

GINGER P

GINGER P

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Soften gelatin in water 5 minutes.
  2. 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. Cool.
  3. 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.
  4. Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.
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Reviews

nanciejean
52

nanciejean

4/17/2006

I actually have this recipe from an old cookbook. The only difference is that in that cookbook, they also add 1/2 cup of orange juice (and 1/2 tsp. of EACH orange and lemon zest, instead of just the 1 tsp. lemon zest). It is called citrus chiffon pie and has been my husband' favorite for 20 years. I use a regular pie crust as I find the the graham is too heavy (in texture and taste) for this sort of fluffy pie... and yes I have used the premade kind of crust when I am lazy...which is more often than not! I also cut the 1/2 sugar to 1/3 when you whip the whites to keep it sort of tart (the addition of orange isn't as sour). The orange + the lemon give it a very good flavor. Way better than lemon meringue with that pesky, squeaky meringue on top. I almost always use fresh lemon and orange juice, but have used the bottled kind and it is still good (just skip zest). I try to stick with organic if using zest, though.

KIKUKAT
20

KIKUKAT

11/26/2002

Fresh lemon juice is a must. Do not use reconstituted lemon juice because the flavor will be compromised. I'm blessed with a lemon tree in my backyard, and this is a great way to showcase my fruits. The use of a prepared graham cracker crust cuts down the workload.

LANNOGIRL
17

LANNOGIRL

11/26/2002

This is a favorite in my family. It has replaced lemon meringue pie because it's lighter and very satisfying.

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