Lemon Chiffon Pie

Lemon Chiffon Pie

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You will love this, cool lemon filling.

Lemon Chiffon Pie recipe - How to make Lemon Chiffon Pie

Preparation time:    Cooking time:    Total Time:     8Serves 8
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115 gms Shortcrust Pastry
1 packet (11 grams) strong gelatine
3 tbsp lemon juice
6 tbsp powdered sugar (approx.)
2 tsp heaped cornflour
1/2 tsp lemon rind
3 eggs
fresh cream for decoration

  1. Roll out the pastry dough on a lightly floured board to fit a 175 mm. or 200 mm.(7"or 8") diameter pie dish.
  2. Place the pastry in an ungreased pie dish of this size.Prick with a fork all over.
  3. Bake in a hot oven at 450 F. for 10 to 12 minutes.
  4. Cool the pastry shell.
  5. Mix the gelatine throughly in 1 teacup of warm water.
  6. Add the lemon juice and 3 tablespoons of sugar.
  7. Heat in a ouble boiler until the sugar and gelatine dissolve.
  8. Mix the cornflour in 2 tablespoons of cold water and add to the gelatine solution.
  9. Separate the eggs.
  10. Beat the egg - yolks and add gradually to the gelatine mixture coats the back of a spoon.
  11. Add the lemon rind and cool the mixture.
  12. Beat the egg - whites stiffly, add the remaining sugar and mix well.
  13. Gently dold into the gelatine mixture.
  14. Pour the mixture into the pastry shell.
  15. Chill throughly and decorate with fresh cream.
  16. Cut into slices and serve cold.