Lemon Chiffon Pie

By Type1Lou

This recipe for lemon chiffon pie makes what appears to be a complicated dessert completely doable.

Lemon Chiffon Pie
  • 1 9-inch crumb crust

  • 1 package unflavored gelatin

  • 1/2 cup water

  • 2 large eggs, separated

  • 3 tablespoons sugar

  • 1/2 tsp lemon zest, grated

  • 1/8 tsp salt

  • 1/4 cup lemon juice

  • 1/2 cup Splenda

  • 1/3 cup powdered skim milk

  • 1/3 cup ice water

  • 1 tbsp lemon juice

  1. Sprinkle gelatin on 1/2 cup of water. Allow to sit for 5 minutes.

  2. In a separate microwaveable bowl, combine the egg yolks, sugar, lemon zest, salt and 1/4 cup lemon juice. Microwave at medium power for 5 to 8 minutes until mixture comes to a boil, stirring every 2 minutes.

  3. Add the gelatin and Splenda to the egg yolk mixture and mix well. Refrigerate until slightly thickened.

  4. Mix the powdered milk and ice water. Beat the egg whites and add the powdered milk/water and 1 tbsp lemon juice. Beat until stiff peaks form.

  5. Carefully fold the thickened gelatin mixture into the egg white mixture. Spoon into the prepared crust.

  6. Refrigerate for a minimum of 2 hours. Garnish with whipped topping and seasonal fruit/berries

Nutritional Facts

185.18 mg

dessert pie calcium

11 replies

Low Carb Liz
Low Carb Liz 2015-11-17 12:17:52 -0600 Report

just make a lemon meringue pie and use a sweetner that measures the same as sugar for the sugar in the recipe and you will come out with something that looks like the picture I know because I've done it.

Type1Lou 2015-01-22 18:15:44 -0600 Report

I didn't have a picture of this recipe when I posted it 3 years ago and someone (not I) put this Lemon Meringue Pie pix on it. That's not at all what it really looks like. I've also taken to substituting some of the crumbs in the crust with ground nuts for a lower carb value too. It's a light, tangy dessert, great for Florida summers! The original carb values do not include any whipped or fruit garnish as that will depend upon what and how much you use. I like to use real whipped cream and a few fresh blueberries/strawberries/raspberries which don't add very many carbs. The next time I make it, I'll have to take a photo (not my strong suit) and try to get it substituted for the one here.

Sly Kitty
Sly Kitty 2014-02-18 17:11:53 -0600 Report

What exactly are you using for a crumbed crust? I hope not graham crackers because this picture looks really delish. Love meringue as well, but don't see that you actually have one in the recipe above. I am not at all find of sugar substitutes or sugar as far as that goes, but love honey or agave. If you have to eat pie, eat pie! This looks like a lot of work for a pie that isn't like the picture indicates. Unless you make it for me and then I have no complaints.

Debbiejf 2014-02-06 23:28:41 -0600 Report

Hey Lou, curious…why do you post a photo of a regular lemon meringue pie? Your recipe says nothing about meringue, and who would put berries on this type of pie?Sorry but there are too many holes with the photo and recipe, they don't match :(. This is my favorite dessert, whipped topping wouldn't do it justice.

Type1Lou 2011-10-21 16:07:49 -0500 Report

This is one of my favorite dessert recipes…it's light, tangy and satisfies that sweet tooth…and not too heavy on the carbs!