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Lemon Chiffon Pie

Prep Time: 20 minutes
Chill Time: 2 hours, total
Yield: 1 pie

  • 1/2 cup (125 mL) lemon juice
  • 1/2 cup (125 mL) cold water
  • 1 envelope unflavored gelatin
  • 1/4 cup (50 mL) sugar or substitute
  • 1 teaspoon (5 mL) grated lemon peel
  • 1/4 cup (50 mL) Crown Lily White Corn Syrup
  • 2 drops yellow food coloring, optional
  • 2 cups (500 mL) nondairy whipped topping, thawed
  • 1 (23cm/9-inch) graham cracker crust

Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let set 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup, and food coloring, if desired.

Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served.

POMEGRANATE CHIFFON PIE: Replace lemon juice and water with 1cup (250 mL) pomegranate juice. Omit food colouring.

ORANGE CHIFFON PIE: Replace lemon juice and water with 1 cup (250 mL) orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.


Article courtesy of:

Toronto, ON, Canada
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DateDesserts TitleSource
May 2009  Apple Custard Pie 
Apr 2009  Lemon Chiffon Pie 
Mar 2009  1-Dish Cinnamon Swirl Bake 
Feb 2009  1-Dish Peach Streusel 
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