Lemon: Lemon Chiffon Pie by Meryl

posted by Meryl 03-27-102 11:44 PM

Lemon Chiffon Pie
Makes 1 - 9 inch (12 servings).
Printed from Allrecipes, Submitted by Ginger Perkins

1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
4 egg yolks
4 egg whites
1 cup white sugar
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1 (9 inch) prepared graham cracker crust

Soften gelatin in water 5 minutes.

Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.

When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.

Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

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