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Easy Lemon Chiffon Pie

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Submitted by lizardlips

Lemon Chiffon Pie recipe

YIELD

8 servings

PREP

20 min

COOK

10 min

READY

60 min

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
deep dish shell, baked
1 5
TEASPOON ML GELATIN, UNFLAVORED
unflavored *
¼ 59
CUP ML WATER
3 3
LARGE LARGE EGGS
separated
1 237
CUP ML SUGAR
½ 118
CUP ML LEMON JUICE
2 1E+1
TEASPOONS ML LEMON ZEST
grated
3 3
DROPS DROPS FOOD COLORING
yellow, optional *
1 237
1 1
X X CHOCOLATE
shavings,garnish *
1 1
SLICES SLICES LEMON
arnish *

Directions

Soak gelatin in water.

In double boil over gently simmering water, beat yolks; add ½ cup sugar and lemon juice.

Cook, stirring until mixture coats the bottom of a spoon.

Add grated lemon peel, gelatin and food coloring.

Stir well. Cool in refrigerator about ½ hour until slightly thickened.

Beat egg whites with ½ cup sugar;fold into lemon mixture.

Fold in whipped topping. Spoon into baked pie crust.

Refrigerate 2 to 3 hours before serving. Garnish with chocolate shavings and lemon slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 228 33% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 135mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 13%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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