Lemon Chiffon Pie I

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READY IN: 3hrs 20mins

Ingredients Nutrition


  1. Soak gelatin in water.
  2. In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
  3. Cook, stirring until mixture coats the bottom of a spoon.
  4. Add grated lemon peel, gelatin and food coloring. Stir well.
  5. Cool in refrigerator about 1/2 hour until slightly thickened.
  6. Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
  7. Fold in whipped topping.
  8. Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
  9. garnish with chocolate shavings and lemon slices.

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