Heavenly Sinful Lemon Chiffon Pie Recipe
First of all let me thank my neighbor for sharing this excellent Heavenly Sinful Lemon Chiffon Pie recipe. I tried this recipe for Heavenly Sinful Lemon Chiffon Pie the other day and was totally bowled over. Heavenly Sinful Lemon Chiffon Pie served as Dessert is the best food to pep me up. Use the freshest of Fruits available to get the most amazing Heavenly Sinful Lemon Chiffon Pie. I am certain you and I will approve that this Heavenly Sinful Lemon Chiffon Pie is just delectable.
Ingredients
CRUST
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1/2 cup butter
1 egg yolk, slightly beaten
1/2 teaspoon vanilla
1 teaspoon lemon juice
FILLING
4 eggs, separated
1 cup sugar, divided
1/3 cup lemon juice
2 tablespoons grated lemon peel
1/2 teaspoon unflavored gelatin
3/4 teaspoon salt
Whipped cream and lemon peel, for garnish
Directions
Preheat oven to 400°F.
To make crust, combine flour, 1/4 cup sugar and 1 tablespoon lemon peel in medium bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in egg yolk, vanilla and 1 teaspoon lemon juice.
Press evenly in 9-inch pie plate; trim and flute edge.
Prick dough and line with foil.
Fill with dried beans, uncooked rice or pie weights and bake 10 minutes.
Remove foil lining and beans; cool completely on wire rack.
To make filling, beat 4 egg yolks in small bowl.
Combine with 1/2 cup of the sugar, 1/3 cup lemon juice, 2 tablespoons lemon peel and the gelatin in top of double boiler.
Cook over boiling water 5 minutes or until thickened, stirring constantly.
Remove from heat.
Beat egg whites and salt in large bowl until soft peaks form.
Gradually add remaining 1/2 cup sugar, beating until stiff and glossy.
Fold egg white mixture into lemon mixture; pour into cooled crust.
Refrigerate until set.
Garnish with whipped cream and lemon peel.
To make crust, combine flour, 1/4 cup sugar and 1 tablespoon lemon peel in medium bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in egg yolk, vanilla and 1 teaspoon lemon juice.
Press evenly in 9-inch pie plate; trim and flute edge.
Prick dough and line with foil.
Fill with dried beans, uncooked rice or pie weights and bake 10 minutes.
Remove foil lining and beans; cool completely on wire rack.
To make filling, beat 4 egg yolks in small bowl.
Combine with 1/2 cup of the sugar, 1/3 cup lemon juice, 2 tablespoons lemon peel and the gelatin in top of double boiler.
Cook over boiling water 5 minutes or until thickened, stirring constantly.
Remove from heat.
Beat egg whites and salt in large bowl until soft peaks form.
Gradually add remaining 1/2 cup sugar, beating until stiff and glossy.
Fold egg white mixture into lemon mixture; pour into cooled crust.
Refrigerate until set.
Garnish with whipped cream and lemon peel.
