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    You are in: Home / Recipes / Lemon Chiffon Dessert Recipe
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    Lemon Chiffon Dessert

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 25 mins

    25 mins

    7 hrs

    katheros's Note:

    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.

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    Units: US | Metric


    1. 1
      Bake and cool cake as directed.
    2. 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. 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. 4
      Beat whipping cream in a chilled medium bowl on high until stiff. Fold into gelatin mixture.
    5. 5
      Tear cake into about 1-inch pieces. Fold cake into gelatin mixture. Spread in an ungreased 9"x13" dish.
    6. 6
      Refrigerate for 4 hours until firm, but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

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    Ratings & Reviews:

    • on July 13, 2008


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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2007


      Easy to make, tastes deliciously lemony....but is rather plain to look at--I need help with presentation!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Chiffon Dessert

    Serving Size: 1 (124 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 268.1
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 5.5 g
    Cholesterol 32.6 mg
    Sodium 282.8 mg
    Total Carbohydrate 44.5 g
    Dietary Fiber 0.1 g
    Sugars 31.7 g
    Protein 4.1 g

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