Recipe 1402 - Lemon Chiffon Pie
Recipe 1402 - Lemon Chiffon Pie
(by Shirley McNevich)
1 - 9" baked pie crust
1/2 TBSP Knox gelatin powder (unflavored)
1/3 cup cold water
1 cup white sugar
4 egg yolks
4 egg whites
lemon zest and juice from one fresh lemon
1/8 tsp. salt
In a bowl add gelatin powder and cold water--stir with a spoon until
mixed, then set aside. In a double boiler (over medium heat) add egg
yolks--stir until broken. Add lemon zest, lemon juice and salt--stir. Add
1/2 cup of the white sugar--stir and cook until mixture thickens. Once
thickened, remove from stove--add gelatin/water mixture to the egg
yolk mixture--beat with a whisk. Let the mixture cool to room
temperature. In a mixer add egg whites--beat while slowly adding the
other 1/2 cup white sugar--beat until stiff. Remove from mixer--add
lemon mixture to the egg white mixture--stir. Pour the whole mixture
into the baked pie crust. Refrigerate until cold.
Continue to:
Other Recipes:
- 1265 - Turkey Pot Pie
- 1493 - French Onion Soup
- 1346 - Italian Wedding Soup
- 1474 - Microwave Apple Crisp
- 1263 - Pineapple Carrot Cake
- 1422 - Cottage Cheese Salad
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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