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Irresistible Lemon Chiffon Pie

"A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal."
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1 h 20 m servings 195 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
  2. Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in SPLENDA(R) Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.
  3. 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.
  4. Pour mixture into crust; cover and chill 1 hour or until set.


  • Note
  • Serving Size: 1 slice (1/8 of pie)

Nutrition Facts

Per Serving: 195 calories; 9.8 g fat; 23.2 g carbohydrates; 4.2 g protein; 9 mg cholesterol; 206 mg sodium. Full nutrition


Read all reviews 7
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My family loves this pie! Instead of the the lemon extract, I add extra lemon juice (juice of two lemons plus the zest of one). It's a great substitute for my mom's old fashion lemon chiffon t...

Made this for my diabetic father in law (using a graham cracker crust made with splenda for baking). The amn doesn't eat much and every time I make this he has 2 pieces!

Great recipe

Delightful. Used low fat evaporated milk, put in wine glasses and topped with Lite Cool Whip. Made a fabulous Phase I South Beach Diet dessert which my guests loved.

Yum, tastes just like lemon merange pie.

It was so good! I made this for a luncheon on Sunday and everyone loved it and begged me for the recipe! I will make it again! Smile! It's so easy!

I am a diabetic. This is the best tasting recipe I have ever had. My whole family loves this pie and they can't tell it takes Splenda. I hope to see more recipes like this one that is tasty on t...