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Lemon Chiffon Pie (c&h)

  • on April 5, 2009
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Ingrients & Directions


1 Envelope unflavored gelatine
1/2 c Cold water
4 Eggs; separated
1 c C and H Granulated Sugar
2 ts Grated lemon peel
1/2 c Lemon juice
1/4 ts Salt
1 Baked 9″ crumb crust
-OR- pastry shell
Sweetened Whipped Cream

In sauce pan soften gelatine in cold water. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly
until sugar is dissolved and gelatine is melted. (About 5 minutes.)
Cool stirring occasionally until firm but not hard. In large mixing
bowl beat eggs with salt until foamy; gradually beat in remaining 1/2
cup sugar until stiff peaks form. Set aside. Beat thickened
gelatine mixture until light and fluffy. Gently fold in beaten egg
whites. Heap lightly into pie shell. Refrigerate 3 hours or longer
until firm. Top with sweetened whipped cream before serving.

MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart
glass bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel
and juice. Microwave on medium power (50%) 4 minutes stirring every
minute until sugar is dissolved and gelatine is melted. Precede {sic}
as directed in recipe.

Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias

Yields
1 Pie

Article Categories:
Pies

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