Chiffon Pie Filling Recipe
Summary
CuisineAmerican
Ingredients
1/2 Tbs. gelatine
2 Tbs. cold water
1/4 c. lemon juice
1/2 tsp. grated lemon rind
4 oz. sugar
2 eggs
Whipped cream
Directions
Mix the gelatine and cold water together and put it in a small pan with the lemon juice, rind, half the sugar and the egg yolks.
Stir and cook over a gentle heat until it thickens.
Beat the egg whites until stiff and beat in the rest of the sugar.
Fold in the lemon mixture and pile in the flan case.
Leave to set, and store in the refrigerator.
Stir and cook over a gentle heat until it thickens.
Beat the egg whites until stiff and beat in the rest of the sugar.
Fold in the lemon mixture and pile in the flan case.
Leave to set, and store in the refrigerator.
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