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  • Scott Adams
    Scott Adams

    Lemon Chiffon Pie (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Jody Hoag.

    Ingredients:
    1 tablespoon gelatin dissolved in ¼ cup water
    4 egg yolks
    ½ cup honey
    Rind of 2 lemons (grated)
    ½ cup lemon juice
    ½ teaspoon salt

    Directions:
    Whisk yolks until pale yellow and mix in other ingredients. Cook over low heat or in top of a double boiler until thickened. Let cool.

    Beat 4 egg whites until stiff and fold into yolk mixture. Pour into a pie plate and chill until set. Pour into pie plate or custard dishes.


    User Feedback

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    Thank you for sharing this recipe with us. The best thing about this lemon chiffon pie is the contrast of flavors between sweet and tart. I used a creamy lemon-flavored honey, which was such a great alternative to most recipes that call for sugar.

     

    I had a little trouble getting the consistency just right to hold its shape. Although the first slice came out perfect after chilling overnight, afterwards, the filling began oozing into the spot where the pie piece was removed and the next time we wanted another slice, the chiffon had by that time displaced the empty spot to fill in the entire pie tin, decreasing the overall height of the filling.

     

    The taste and texture, however, are perfect!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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