posted by Angel 12-26-99 12:43 PM
Lemon Chiffon Pie
Crust:
2 cups graham cracker crumbs
2/3 cup melted butter
Preheat oven to 350° F. Mix together and press all around and up the sides of a greased 9-inch spring-form pan. Bake for 8 minutes.
Filling:
5 eggs
1 cup sugar
1 envelope Knox® gelatin
2 large lemons (grate rinds)
1/3 cup water
1/2 cup whipped cream
Separate eggs.
Beat yolks and add 1/2 cup sugar and juice and rind of lemons. Cook in double boiler, stirring until thickened.
Mix gelatin in cold water and add to hot custard. Remove from heat.
Whip egg whites, gradually adding 1/2 cup sugar. Slowly pour warm mixture into whites. Pour into crust and refrigerate.
Garnish with whipped cream.
Lemon Chiffon Pie
1 1/2 cups graham cracker crumbs
1/2 cup brown sugar
1/3 cup melted butter
1 pkg. lemon Jello® (6 oz.)
1 cup boiling water
1/2 cup white sugar
juice of 3 lemons
1 (12 oz.) can evaporated milk, chilled
Combine cracker crumbs, brown sugar and melted butter. Press into bottom only of spring-form pan. Chill.
Dissolve Jello in boiling water. Add sugar and lemon juice. Mix until dissolved. Chill until syrupy.
Whip chilled milk until 3 times larger in a chilled bowl. Fold in Jello mix. Pour into pan. Chill overnight.