Lemon Chiffon Pie

Lemon Chiffon Pie Author: Canadian Living Credits: Lemon Chiffon Pie

  • Portion size 8 servings
  • Credits : SPLENDA®


  • 1 cup evaporated milk
  • 1 envelope (7 g) unflavoured gelatin
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 3/4 cups Splenda® No Calorie Sweetener, Granular
  • 3/4 teaspoons grated lemon rind
  • 1/4 teaspoon lemon extract (optional)
  • 1 nine inch (23 cm) graham cracker crust


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 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.

Nutritional facts Per serving: about

  • Sodium 210 mg
  • Protein 4 g
  • Calories 200.0
  • Total fat 10 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 23 g
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Lemon Chiffon Pie