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Lemon Chiffon Pie Recipe

Lemon Chiffon Pie Recipe - 10 servings


1/3 cup fresh lemon juice

2/3 cup water

1 envelope unflavored gelatin

1/4 cup granulated sugar, plus 2 tablespoons

3 egg yolks, slightly beaten

1 tablespoon lemon zest

5 egg whites

1/2 teaspoon cream of tartar

1 Easy Pastry Crust, baked

10 strawberries, thinly sliced


In a saucepan, combine lemon juice, water, gelatin, 1/4 cup of the sugar and egg yolks. Heat just to boiling, stirring constantly. Remove from heat. Stir in lemon zest. Place saucepan in a larger saucepan filled with ice and water. Refrigerate 20 minutes or until mixture mounds when dropped from a spoon. Beat egg whites and cream of tartar to soft peaks, gradually add remaining 2 tablespoons sugar and beat to stiff peaks. Fold in lemon mixture. Mound into pie shell and chill at least 3 hours. Just before serving, layer top of each piece with sliced strawberries, if desired.

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