Lemon Chiffon Pie

posted by Becky 07-09-100 6:04 PM

Lemon Chiffon Pie

1 1/2 tsp. gelatin
1/3 cup cold water
1 cup sugar
3 tbsp. lemon juice
grated rind of 1 lemon
dash of salt
4 eggs, separated
baked and cooled pie shell (8 inch)
whipped cream

Soften gelatin in 2 tbsp. of the cold water. Beat the egg yolks. Add the remaining water and 1/2 cup of the sugar, lemon juice, lemon rind, and salt to the beaten egg yolks. Cook over boiling water, stirring constantly, until just thickened. Stir the gelatin into the egg mixture and stir until dissolved. Cool until syrupy.

Beat egg whites until stiff. Gradually beat in the rest of the sugar until thick and smooth. Then fold into the cooled lemon mixture. Turn into pie shell and chill until firm. Spread with whipped cream and serve.

Makes 6 servings.

Source: The Modern Family Cookbook (1942)

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