Best 3 Lemon Chiffon Dessert Recipes
Indulge your taste buds with our exquisite Lemon Chiffon Dessert, a symphony of flavors and textures that will transport you to culinary heaven. This delightful dessert features a luscious lemon chiffon filling nestled between layers of delicate sponge cake, all enveloped in a velvety whipped cream frosting. Each bite offers a burst of citrusy brightness, perfectly balanced by the light and airy texture of the chiffon filling. Whether you're celebrating a special occasion or simply craving a sweet treat, our Lemon Chiffon Dessert is sure to impress. In this article, we'll guide you through three variations of this classic dessert: a traditional Lemon Chiffon Pie, a refreshing Lemon Chiffon Trifle, and individual Lemon Chiffon Cups. Each recipe offers a unique take on the classic, ensuring that there's something for everyone to enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON CHIFFON DESSERT
You'll be on cloud nine when you try this easy-to-make, heavenly dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h12m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
- Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
- Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
- Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
- Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg
LEMON CHIFFON DESSERT
"This light fluffy treat was a hit when I shared it at a club meeting I hosted," notes Darlene Inman of Waynoka, Oklahoma. "My diabetic sister-in-law gave me the recipe."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved; set aside., In a bowl, combine the milk, drink mix, food coloring if desired, and salt; beat on high speed until blended. Place the cottage cheese and remaining water in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened., Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs.
Nutrition Facts : Calories 81 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 202mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
LEMON CHIFFON DESSERT
You'll be on cloud nine when you try this easy-to-make, heavenly dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h12m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
- Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
- Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
- Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
- Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as bright.
- Make sure the eggs are at room temperature before you start baking. This will help them incorporate more easily into the batter.
- Don't overbeat the egg whites. If you overbeat them, they will become dry and brittle.
- Bake the chiffon cake in a water bath. This will help keep it moist and prevent it from browning too much.
- Let the chiffon cake cool completely before you frost it. If you frost it while it's still warm, the frosting will melt.
Conclusion:
Lemon chiffon dessert is a light and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you prefer a classic lemon chiffon cake or a more modern lemon chiffon pie, there is a recipe in this article that you will love. So next time you are looking for a delicious and easy dessert, give lemon chiffon a try.
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