Lemon Chiffon Pie


1 Tbs unflavored gelatin
½ cup cold water
4 large eggs, separated
1 cup granulated sugar, divided
½ cup fresh lemon juice
½ tsp salt
1 Tbs fresh grated lemon peel
1 graham cracker pie crust
whipped cream

1. Soften gelatin in water for 5 minutes.

2. Beat egg yolks and add ½ cup sugar, lemon juice and salt. Cook over boiling water until custard consistency. Add grated peel and softened gelatin and stir thoroughly. Cool.

3. In separate bowl, combine egg whites and ½ cup sugar and beat to stiff-peak stage.

4. When custard mixture begins to thicken, fold in egg whites. Pour into crumb crust and chill. Spread with whipped cream.

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“Delicious… refreshing. Good for summer.”
-Columbia, MO

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