Easy Lemon Chiffon Pie
Lemon Chiffon Pie recipe
Yield
8 servingsPrep
20 minCook
10 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
deep dish shell, baked |
|
| 1 | teaspoon |
gelatin, unflavored
unflavored |
*
|
| ¼ | cup |
water
|
|
| 3 | large |
eggs
separated |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
lemon juice
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 3 | drops |
food coloring
yellow, optional |
*
|
| 1 | cup |
whipped topping, prepared
hawed |
|
| 1 | x |
chocolate
shavings,garnish |
*
|
| 1 | slices |
lemon
arnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
deep dish shell, baked |
|
| 5 | ml |
gelatin, unflavored
unflavored |
*
|
| 59 | ml |
water
|
|
| 3 | large |
eggs
separated |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
lemon juice
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 3 | drops |
food coloring
yellow, optional |
*
|
| 237 | ml |
whipped topping, prepared
hawed |
|
| 1 | x |
chocolate
shavings,garnish |
*
|
| 1 | 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.
