Lemon Chiffon Pie
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A home-kitchen version of lemon chiffon pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 4 beaten egg yolks
- 1/2 c. sugar
- 1/2 c. lemon juice
- 1/2 tsp. salt
- 1 Tbsp. unflavored gelatin (1 envelope)
- 1 tsp. grated lemon peel
- 1/2 c. sugar
- 4 stiff-beaten egg whites
- 1 baked pie shell
- 1/2 c. heavy cream, whipped
Method
Combine egg yolks, 1/2 cup sugar, lemon juice and salt. Cook in double boiler until
thick,
stirring
constantly. Soften gelatin
in
cold
water. Add to cooled mixture. Add lemon peel and
cool until partially set.
Beat remaining 1/2 cup sugar into egg whites and fold into cooled mixture.
Pour into
baked shell
and chill. Spread with
whipped
cream, sweetened.
Rate:
