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Lemon Chiffon Pie


Number of Servings: 6-8
Prep Time: 2 hr 20 min. Skill Level: Easy


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


1. Pour lemon juice and water into a small saucepan.

2. Sprinkle gelatin over juice mixture; let set 5 minutes.

3. Add sugar; bring to a simmer over medium heat, stirring constantly.

4. Remove from heat; stir in lemon peel, corn syrup, and food coloring, if desired.

5. Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally.

5. Fold whipped topping into gelatin mixture. Pour into pie crust.

6. Chill until served.

Helpful Hints:

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.

Preparation takes about 20 minutes.

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