Lemon Chiffon Dessert with Rice Krispies
Indulge in the refreshing flavors of this Lemon Chiffon Dessert with Rice Krispies, a light and airy no-bake treat perfect for any occasion. This unique recipe pairs a buttery, crisp Rice Krispies crust with a luscious lemon chiffon filling made from scratch using fresh lemon juice, zesty lemon zest, and velvety whipped cream. A touch of unflavored gelatin ensures the perfect creamy-yet-firm texture, while the hint of vanilla enhances every bite. Quick to prepare and requiring minimal cooking, this dessert chills to perfection in just a few hours, making it an effortless yet impressive centerpiece for your table. Garnish with whipped cream, extra zest, or fresh berries for a stunning finish that’s equally satisfying to the eyes and taste buds. Perfect for spring gatherings, summer evenings, or when you’re craving a citrusy twist!
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Recipe Information
Ingredients
- 2 cups Rice Krispies cereal
- 4 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 0.33 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 3 large Egg yolks
- 1 packet Unflavored gelatin
- 2 tablespoons Cold water
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Grease a 9-inch pie dish lightly with butter or non-stick spray and set aside.
Melt the butter in a medium saucepan over low heat, then remove from heat. Add the Rice Krispies cereal and stir until completely coated in butter.
Press the Rice Krispies mixture evenly into the bottom and up the sides of the prepared pie dish to form a crust. Set aside to cool.
In a medium saucepan, whisk together the granulated sugar, lemon juice, lemon zest, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
Remove the lemon custard mixture from the heat and stir in the bloomed gelatin until completely dissolved. Set aside to cool to room temperature.
In a large mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Gently fold the whipped cream into the cooled lemon custard mixture until no streaks remain.
Pour the lemon chiffon mixture into the prepared Rice Krispies crust. Smooth the top with a spatula.
Refrigerate the dessert for at least 4 hours, or until set and firm.
Once chilled, slice and serve as is or garnish with extra whipped cream, lemon zest, or fresh berries if desired.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 444 mg | 19% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 222.7 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 104 mg | 8% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 231 mg | 5% | |
*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.
