Lemon: Lemon Chiffon II by Becky

posted by Becky 09-08-100 7:06 PM

From pierecipe.com
Lemon Chiffon Pie
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.

Note: " Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream. "

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