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