Lemon Chiffon Dessert
Indulge in the velvety smoothness of this Lemon Chiffon Dessert, a citrusy delight that is as light as a cloud and utterly irresistible. Featuring a buttery graham cracker crust as its foundation, this no-bake dessert is layered with a creamy, tangy lemon filling made from freshly squeezed lemon juice, vibrant lemon zest, and a touch of unflavored gelatin for the perfect set. Whipped cream and glossy, fluffy egg whites are gently folded into the mixture to create its signature airy texture. With just 30 minutes of hands-on prep time, this elegant treat is a show-stopping centerpiece for any gathering or a refreshing way to satisfy your sweet tooth. Serve it chilled and garnished with whipped cream or lemon slices for a stunning dessert that’s both bright and decadent. Perfect for spring and summer, this recipe is an effortless way to bring a burst of sunshine to your table!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 2 teaspoons Unflavored gelatin
- 3 tablespoons Cold water
- 3 large Egg yolks
- 0.75 cups Granulated sugar (for filling)
- 0.5 cups Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 1 cup Heavy cream, chilled
- 3 large Egg whites
- 2 tablespoons Powdered sugar
Instructions
Prepare the crust by combining the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar in a medium bowl. Mix until the consistency resembles wet sand.
Press the mixture evenly into the bottom of an 8-inch springform pan. Use the back of a spoon or the bottom of a glass to press it down firmly. Refrigerate the crust while you prepare the filling.
In a small bowl, sprinkle the gelatin over the cold water and let it bloom (soften) for 5 minutes.
In a medium saucepan, whisk together the egg yolks, 3/4 cup granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
Remove the saucepan from heat and stir in the bloomed gelatin until it completely dissolves. Allow the mixture to cool to room temperature.
In a large mixing bowl, whip the heavy cream to soft peaks using a hand mixer or stand mixer. Gently fold the whipped cream into the cooled lemon mixture until fully incorporated.
In another clean mixing bowl, beat the egg whites to soft peaks. Gradually add the powdered sugar and continue beating until stiff, glossy peaks form.
Gently fold the beaten egg whites into the lemon mixture in thirds, being careful not to deflate the mixture.
Pour the filling over the prepared crust, spreading it out evenly. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set.
To serve, carefully release the springform pan and garnish the dessert with additional whipped cream or lemon slices, if desired.
Nutrition Facts
Calories |
3449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 350.5 g | 127% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 244.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 374 mg | 29% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
