Lemon Chiffon Pie Recipe

8 servings, ready in 1 hour and 40 minutes

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.


  • 1 cup (250 mL) evaporated milk
  • 1 (7 g) envelope unflavoured gelatin
  • 1/2 cup (125 mL) water
  • 3 tbsp (45 mL) fresh lemon juice
  • 3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 3/4 tsp (4 mL) grated lemon rind
  • 1/4 tsp (1 mL) lemon extract (optional)
  • 1 9 inch (23 cm) graham cracker crust

Nutrition information

per serving
Total Fat 10.00g
Saturated Fat 3.00g
Sodium 0.21mg
Total Carbohydrates 23.0g
Sugars 14.00g
Protein 4.00g

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