Lemon Chiffon Pie - Cast Iron Cooking with the Iron Maiden

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.

Start by separating 4 eggs, placing the yolks in one bowl and the whites in another.

In a small bowl, add 1 tablespoon of gelatin and 2 tablespoons of water, stir, and let it sit to soften.

In a double boiler setup, add the egg yolks, 1/2 cup of sugar, 1 teaspoon of lemon zest, and 1/2 cup of lemon juice. Stir to combine.

Place the double boiler over boiling water and stir continuously for a couple of minutes until the mixture thickens, ensuring to stir the edges well to avoid curdling.

Once thickened, remove from heat and stir in the softened gelatin and a couple drops of yellow food coloring.

In a mixer with a whisk attachment, beat the egg whites until frothy, then slowly add the remaining 1/2 cup of sugar while continuing to beat until stiff peaks form.

Gently fold the lemon mixture into the beaten egg whites without deflating them.

Pour the combined mixture into the baked pie shell and smooth the top.

Refrigerate for 1-2 hours until set.

Optionally, serve with whipped cream on top or enjoy as is.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens