Tastes Better From Scratch · by Lauren Allen★ 4.7 (107)
Lemon Chiffon Pie
NUTRITION · PER SERVING150M COOK
CAL 13%·PRO 9%
CARBS 37G59% OF CAL
1G FIBER6G OTHER30G TOTAL SUGAR
FAT 11G38% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and creamy lemon pie with a fluffy chiffon filling made from scratch. Tangy and elegant, this is an impressive dessert with old-fashioned appeal.
dessertamericanbaked good🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 10- 1 9 inch baked pie shell
- 1 1/2 cups water
- 1/2 cup lemon juice
- dash of salt
- 1 1/2 cups granulated sugar (, divided)
- 1/2 cup butter
- 5 Tablespoons cornstartch + 1/2 cup water
- 3 large eggs (, yolks and whites separated)
- lemon zest (, from one small lemon)
- fresh whipped cream (, for topping)
At a glance
PER SERVING · TIME 150M
CAL 13%·PRO 9%
CARBS 37G59% OF CAL
1G FIBER6G OTHER30G TOTAL SUGAR
FAT 11G38% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 100mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 41mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.