*LOW CALORIE* LEMON CHIFFON PIE
Make and share this *low Calorie* Lemon Chiffon Pie recipe from Food.com.
Provided by Ambercrombiegirl
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix cornstarch with 1/4 cup of the pineapple juice.
- Bring remaining pineapple juice and honey to a boil.
- Stir in cornstarch mixture until thick.
- Reduce heat, add lemon juice and rind. Stir until blended.
- Boil for about one minute, stirring constantly. Chill, when chilled, combine with part of the cool whip and pour into crust. put remainder of cool whip on top of filling.
Nutrition Facts : Calories 136.9, Fat 3.8, SaturatedFat 3.2, Cholesterol 0.6, Sodium 22.3, Carbohydrate 25.9, Fiber 0.3, Sugar 20.3, Protein 1.1
LEMON CHIFFON PIE I
Make and share this Lemon Chiffon Pie I recipe from Food.com.
Provided by Shawnee TX
Categories Pie
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak gelatin in water.
- In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
- Cook, stirring until mixture coats the bottom of a spoon.
- Add grated lemon peel, gelatin and food coloring. Stir well.
- Cool in refrigerator about 1/2 hour until slightly thickened.
- Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
- Fold in whipped topping.
- Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
- garnish with chocolate shavings and lemon slices.
Nutrition Facts : Calories 245.2, Fat 9, SaturatedFat 3.4, Cholesterol 75.5, Sodium 127.5, Carbohydrate 38, Fiber 0.7, Sugar 26.8, Protein 4.2
LEMON CHIFFON PIE III
Don't try if you don't like lemon. WOOO HOOOO this is lemony and delicious. The graham cracker taste of the crust just compliments all the lemon flavor. I find that refrigerating overnight gives all the ingredients time to really have that taste a "chiffon" pie such as this should have. I got this recipe out of my Jello Brand Recipe Book years ago. Been making it ever since then. Hope you enjoy. :)
Provided by Melanie Murray
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
- Stir in lemon peel and juice.
- Mix cold water and ice to make 1 1/4 cups.
- Add to gelatin, stirring until slightly thickened.
- Remove any remaining ice.
- Stir in whipped topping with wire whisk until smooth.
- Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
- Spoon into crust.
- Refrigerate 6 hours or overnight until firm.
ORANGE LEMON CHIFFON PIE
A wonderfully creamy and zesty pie! One of my favorites. From better homes and gardens. Cook time doesn't include time needed for chilling.
Provided by Kaarin
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan combine the gelatin, sugar and salt. Stir in the milk and egg yolks.
- Cook and stir constantly over medium heat until mixture thickens slightly, about 5 minutes. Remove from heat.
- Stir in the grated peel and juices. Chill till partially set. Fold in whipped cream and put in pie shell. Chill until firm, at least 2 hours.
Nutrition Facts : Calories 329.1, Fat 18.6, SaturatedFat 9.6, Cholesterol 114.8, Sodium 201.9, Carbohydrate 38.1, Fiber 0.3, Sugar 27.9, Protein 3.9
LEMON CHIFFON PIE
Number Of Ingredients 8
Steps:
- Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes). Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat. Pour mixture into crust; cover and chill 1 hour or until set.
TANGY LEMON CHIFFON PIE
This is such an easy pie to make, you will be able to prepare it in no time at all. It is even fancy enough to serve to guests and they will be so impressed!-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.
Nutrition Facts :
LEMON CHIFFON PIE II
Make and share this Lemon Chiffon Pie II recipe from Food.com.
Provided by Kim19068
Categories Pie
Time 2h
Yield 1 9 " pie
Number Of Ingredients 5
Steps:
- Combine the condensed milk, sour cream, the whipped topping and lemonade into a large bowl.
- Mix well.
- Spoon into a pie shell and chill before serving.
LEMON CHIFFON PIE
I love lemon, this is a really good pie, I like to make in summer. If you are using a store bought graham cracker crust, the filling is enough for 2 pies. Prep time does not include chilling time.
Provided by KittyKitty
Categories Pie
Time 35m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Soften gelatin in cold water; set aside.
- Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind, juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat;add gelatin, and stir until gelatin granules dissolve. Cool.
- Beat egg whites ( at room temp) until foamy;gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites and whipped cream into lemon mixture, pour into crust. Chill until set. Garnish with lemon slices.
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