Lemon Chiffon Pie Recipe Yummy Mouth Water Tart

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar and adds a unique flavor.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess.

Wash a lemon and zest it to get 1 teaspoon of lemon zest.

Cut the lemons in half and juice them to obtain 1/2 cup of lemon juice.

Measure 1/4 cup of cold water and add 1 tablespoon of unflavored gelatin to it, letting it set for about 5 minutes.

Separate 4 jumbo eggs, placing the whites in a large bowl and the yolks in a small bowl.

Blend the egg yolks and add 1/2 cup of sugar, mixing well and scraping the sides and bottom of the bowl.

Add 1/2 cup of lemon juice and 1/2 teaspoon of salt to the yolk mixture and stir.

Pour the yolk mixture into a double boiler and cook until it thickens, stirring occasionally to prevent sticking.

Once thickened, remove from heat and add the gelatin and lemon zest, mixing well. Let it cool in the refrigerator.

Whip the egg whites in a large bowl until stiff peaks form, gradually adding the remaining 1/2 cup of sugar.

Fold the cooled yolk mixture into the whipped egg whites, ensuring all whites are incorporated.

Pour the combined mixture into a baked pie shell and refrigerate for a couple of hours to chill.

After chilling, cut the pie and taste it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens