Lemon Chiffon Pie

posted by Sandy in Baltimore 04-02-99

* Exported from MasterCook *

Lemon Chiffon Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pie Desserts

Amount Measure Ingredient -- Preparation Method

4 Lemons, juiced
Grated lemon rind
1 Cup Sugar, divided
5 Egg Yolks
Yellow Food Coloring
1 Tablespoon Gelatin
1/4 Cup Cold Water
1 Teaspoon Vanilla
5 Egg Whites

Spring Form Crust:
3/4 Pound Vanilla Wafers
1/2 Pound Butter, softened

Place juice, rind and 1/2 of the sugar in the top of double boiler. Add beaten egg yolks. Stir until thickened over hot water. Add food coloring, gelatine, water and vanilla. Stir and remove from heat.

Beat egg whites and remainder of sugar until stiff. Fold into yolk mixture. Pour into 10-inch deep dish baked pie shell or into a 9 or 10-inch spring form with crumb crust.

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