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Jelicious Lemon Chiffon


  • 2 cups water
  • 3 oz. box lemon flavored gelatin
  • 8 oz./227 g container whipped topping (or 2 cups heavy cream and ¼ cup powdered sugar)


  1. Heat one cup water in 2-cup/500 mL Micro Pitcher for 2 minutes or until boiling.
  2. Stir in gelatin until dissolved.
  3. Stir in remaining water and place in refrigerator until no longer warm. About 30–60 minutes.
  4. If using heavy cream, pour cream and powdered sugar into base of Power Chef™ System fitted with paddle whip accessory. Cover and pull cord until whipped cream forms, about 60 seconds. Pour into medium bowl.
  5. Slowly pour cooled gelatin into whipped topping or whipped cream and stir until combined. Pour into Jel-Ring® Mold and refrigerate until set (approximately 4–6 hours or overnight).
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