Easy Lemon Chiffon Pie
A light and tangy lemon chiffon pie featuring smooth lemon pudding and fluffy egg whites, perfect for citrus lovers and ideal for summer dessert gatherings.
Ingredients
Instructions
- Mix the lemon pudding with 1/4 cup of water and the egg yolks; stir well.
- Add 1 3/4 cups of water to the mixture.
- Cook the mixture according to the pudding package directions until thickened.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cooked pudding mixture.
- Pour the mixture into a prepared pie crust and chill until set before serving.
Nutrition & Diet Analysis (per serving)
153
kcal
8% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Contains
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).