Low Fat Lemon Chiffon Pie
Low Fat Lemon Chiffon Pie recipe
Yield
8 servingsPrep
20 minCook
30 minReady
8 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
boiling |
|
| 4 | servings |
gelatin, flavored
lemon |
* |
| 2 | teaspoons |
lemon zest
grated, or to taste |
|
| 2 | tablespoons |
lemon juice
or to taste |
|
| ½ | cup |
water
cold |
|
|
ice cubes
|
*
|
||
| 8 | ounces |
whipped topping, prepared
thawed |
|
| 6 | ounce |
graham cracker pie crust
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
boiling |
|
| 4 | servings |
gelatin, flavored
lemon |
* |
| 1E+1 | ml |
lemon zest
grated, or to taste |
|
| 3E+1 | ml |
lemon juice
or to taste |
|
| 118 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 173.4 | ml/g |
graham cracker pie crust
|
|
Directions
Stir boilong water into gelatin in large bowl at least 2 minutes until completely dissolved.
Stir in lemon peel and juice.
Mix cold water and ice to make 1¼ cups.
Add to gelatin, stirring until slightly thickened.
Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth.
Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
Spoon into crust.
Refrigerate 6 hours or overnight until firm.
Garnish as desired or with quartered lemon slices.
