Lemon chiffon

Preparation info
  • Yield: Approximately 28 ounces ,


    servings, each weighing approximately 2⅓ ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
0.8 <


  • Place the gelatin sheets in a small bowl with enough cold water to cover them.
  • Allow to soften and when soft, remove gelatin from water, squeezing out any excess liquid. Set aside the squeezed-out gelatin in a small bowl until ready to use.
  • Line the bottom of a rectangular pan approximately 6 inches by 12 inches by ½ inch deep with a sheet of food-grade