When I share on my own blog, {i love} my disorganized life, I try to share the kinds of recipes that taste fabulous, but aren't completely time consuming. This No-Bake Lemon Chiffon is one of those recipes.

Now, I love chocolate, but there comes a point, namely when the temps here in Southern AZ reach 100+ degrees, that I just need something light and refreshing. Lemon fits that bill 10 times over.

Summer. Can I be honest with you? I sort of have a ‘love-hate' relationship with this season. Let's look at the pros and cons. We'll do the cons first, since they're the negatives, and I just want to get those out of the way.

CONS:

it's hot as Hades
there's no school, so the kids are home all day {aka, from the moment they wake up until they go to bed, I don't get a moments peace because my 17 {yes, seventeen} year old daughter is constantly asking me to make her food}
it's hot as Hades
my kids get bored and want me to entertain them
it's hot as Hades
Did I mention the heat?

PROS:

no school=no getting up early to make lunches or to drive the kids to school
no helping with homework or science projects {can I just say that I hate homework?}
the kids stay up late watching TV, so they usually don't get up until 2-3 pm
I love my pool, so any chance I get to take a dip and layout, you know I going to jump on it
vacation
no-bake lemon chiffon

Taking a closer look at this list, summer isn't so bad after all- except for all that heat.

Print It Now!

No-Bake Lemon Chiffon

This slightly tart dessert made, with real lemon juice, is light and delicious, perfect for summer.

Course: Dessert

Cuisine: American

Servings: 8

Author: Rachel @ {i love} my disorganized life

Ingredient List

3 egg yolks slightly beaten
1 1/2 C water divided
1/4 C sugar
1 Sm pkg lemon flavored gelatin
1/4 C lemon juice
8 oz whipped topping thawed

Directions

In a medium saucepan, combine egg yolks and water; stir in sugar
Cook over low heat until slightly thickened, stirring constantly {about 20 min}
Remove from heat and add gelatin, stirring until dissolved
Add 1/2 C water and lemon juice; stir until combined
Refrigerate until slightly thickened, about 30 min
Once thickened, use a mixer to combine with whipped topping, blending well so that it's creamy
Divide into dessert dishes and chill until firm, a few hours to overnight
Garnish with lemon twists or whipped topping, if desired

Recipe Notes

each serving is 1/2 cup