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Lemon Chiffon Pie

Contributed by: News Canada

Easter Treats: Home-baked pie is a Canadian favourite (NC) - Easter celebrations around the world include ample sweet treats.

In Brazil for example, you'll get to try pacoca, a wonderfully nutty piece of candy. The Greeks love their tsourekia, a special Easter bread, as well as their galaktoboureko, a sweet milk custard. In Italy, Easter signals the time for la pastiera napolentana, a sweet cheese pastry - and in England, it signals hot cross buns. If we're lucky, we get to try all these treats in multicultural Canada. But, of course, in honour of our own dessert traditions it seems like nothing is more pleasing than a slice of home-baked pie.

Lemon Chiffon Pie
Fruit and berry pies are winners, hot and flaky from the oven, but so is the refreshingly cool taste of creamy chiffon as a grand finale to the Easter meal. When planning your menu, take a look at the booklet Perfect Pies For Every Season. It's a treasure chest of sweet treats, including this Easter favourite:

Lemon Chiffon Pie: Tart and tangy, slightly sweet, with a tropical lemon aroma, this pie filling has a very smooth, light texture.It is particularly appreciated at the end of a hearty holiday meal because it's so refreshing - and its creamy citrus flavour compliments such menu favourites as poultry, seafood and ham. If you don't have time to bake the crust from scratch, the refrigerated pre-made shells are as good as homemade.

The entire Lemon Chiffon Pie is a convenient no-bake recipe.Initially, the filling ingredients are simmered on the stove, butformost of the time the pie is in various states of chilling. And the good news is: it's only 220 calories per serving. This recipe favourite also gives options for Orange Chiffon and Pomegranate Chiffon pies.

"Be sure to add a splash of corn syrup to the fillings," says Sonia Derhak at the ACH Foods Company, home of Beehive and Crown corn syrup - and publishers of the Perfect Pies booklet. "Corn syrup is truly a secret ingredient, creating just the right balance of texture and subtle sweetness for fruit pies, berry pies, chiffon, pumpkin, custard, and nut pies."

To get a complimentary copy of Perfect Pies For Every Season go to or send a larger than standard, self addressed stamped envelope to Perfect Pies, ACH Food Companies Inc., 2730 Brighton Rd., Unit B2, Oakville, Ontario L6H 5T4.

Prep Time: 20 minutes - Chill Time: 2 hours, total


  • 1/2 cup (125 mL) lemon juice
  • 1/2 cup (125 mL) cold water
  • 1 envelope unflavored gelatin
  • 1/4 cup (50 mL) sugar
  • 1 teaspoon (5 mL) grated lemon peel
  • 1/4 cup (50 mL) Crown Lily White Corn Syrup
  • 2 drops yellow food coloring, optional
  • 2 cups (500 mL) nondairy whipped topping, thawed
  • 1 (23cm/9-inch) graham cracker crust


Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let set 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup, and food coloring, if desired.

Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served.

Pomegranate Chiffon Pie:

Replace lemon juice and water with 1cup (250 mL) pomegranate juice. Omit food colouring.

Orange Chiffon Pie:

Replace lemon juice and water with 1 cup (250 mL) orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.

Serving Size: Makes 1 Pie



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