LEMON CHIFFON PIE
Number Of Ingredients 8
Steps:
- Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes). Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat. Pour mixture into crust; cover and chill 1 hour or until set.
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Rojan Giri
[email protected]This pie was a bit too tart for my taste, but it was still good. The filling was light and fluffy, and the crust was flaky.
Matt Breymeyer
[email protected]This pie was easy to make and turned out delicious! The lemon flavor was not too tart and the filling was light and airy. I will definitely be making this pie again.
Nothando Khumalo
[email protected]I made this pie for a party and it was a huge hit! Everyone loved the lemon flavor and the creamy filling. I will definitely be making this pie again.
Lemo Makhura
[email protected]This pie was amazing! The filling was light and fluffy, and the lemon flavor was perfect. I would definitely recommend this recipe to anyone who loves lemon desserts.