Lemon Chiffon Pie

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Lemon Chiffon Pie

Lemon Chiffon Pie


  • Whipped cream
  • Graham cracker crumb pie crust
  • 1 Tablespoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/2 cup lemon juice
  • 1 cup sugar
  • 4 eggs separated
  • 1/2 cup cold water
  • 1 Tablespoon unflavored gelatin


  • Soften gelatin in water for 5 minutes. Beat egg yolks and add 1/2 cup sugar, lemon juice and salt. Cook over boiling water until custard consistency. Add grated rind and softened gelatin and stir thoroughly. Cool. When mixture begins to thicken, fold in stiffly beaten egg whites to which remaining 1/2 cup sugar has been added. Fill crumb crust and chill. Spread with whipped cream.

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