Lemon Chiffon Dessert

READY IN: 7hrs 25mins
Recipe by katheros

I found this on another website. It sounds good and I can't wait to make it. You can also use a store bought angel food cake, if you don't want to take the time to make one.

Top Review by suzytx

I found the texture mushy and unpleasant on the tongue and the lemon gelatin a little too dominating.

Ingredients Nutrition


  1. Bake and cool cake as directed.
  2. Combine boiling water and gelatin in a large bowl. Stir until gelatin is dissolved. Refrigerate 15 minutes, or until gelatin is thick, but not set.
  3. Add enough cold water to lemonade concentrate to measure 2 cups. Stir into gelatin. Beat with an electric mixer on medium speed until foamy.
  4. Beat whipping cream in a chilled medium bowl on high until stiff. Fold into gelatin mixture.
  5. Tear cake into about 1-inch pieces. Fold cake into gelatin mixture. Spread in an ungreased 9"x13" dish.
  6. Refrigerate for 4 hours until firm, but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

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