Apple Chiffon Squares

Apple Chiffon Squares

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  • 1 cup graham cracker crumbs

  • 3 T. sugar

  • ¼ cup butter, melted

  • 1 envelope unflavored gelatin

  • 2 T. sugar

  • ¼ t. ground nutmeg

  • ¾ cup apple juice or cider

  • 3 slightly beaten egg yolks

  • 1 t. finely shredded lemon peel

  • 1 T. lemon juice

  • 2 medium apples

  • 3 egg whites

  • ¼ cup sugar


Combine cracker crumbs and the 3 T sugar; stir in melted butter. Reserve ¼ cup crumbs; press remainder into bottom of a 10x6x2 inch dish. Chill. In saucepan combine gelatin, the 2 T. sugar, nutmeg, and ¼ t. salt. Stir in apple juice, egg yolks, lemon peel, and lemon juice. Cook and stir over medium-low heat till gelatin dissolve and mixture comes just to a boil. Remove from heat. Cool slightly. Peel, core, and shred apples to make 2 cups. Stir apple into gelatin mixture. Chill mixture till partially set (consistency of unbeaten egg whites), stirring occasionally. Beat egg whites to soft peaks (tips curl over). Gradually add ¼ cup sugar, beating to stiff peaks (tips stand straight). Fold beaten egg whites into gelatin mixture. If necessary, chill till mixture mounds when spooned. Turn into prepared crust. Sprinkle reserved crumbs on top. Chill several hours. Makes 6 servings.


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