Lemon Chiffon Pie Recipe
Would you like to try the best of all Lemon Chiffon Pie recipes? It is served as a delicious Dessert. Don't miss this Lemon Chiffon Pie recipe!
Ingredients
Pastry for 9-inch baked pie shell or 1/2 10- to 11-ounce package piecrust mix
1 envelope unflavored gelatin
1/4 teaspoon salt
Sugar
1/3 cup water
1/4 cup lemon juice
2 tablespoons grated lemon peel
4 eggs, separated, at room temperature
1/2 cup heavy or whipping cream
Directions
1. Prepare baked pie shell as directed; cool.
2. Meanwhile, in 1-quart saucepan, stir gelatin with salt and 1/3 cup sugar until well mixed. In small bowl, with wire whisk, beat water, lemon juice, 1 tablespoon grated lemon peel, and egg yolks until mixed; stir into gelatin mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not boil or mixture will curdle). Remove saucepan from heat. Refrigerate gelatin mixture about 15 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating after each addition until sugar completely dissolves and whites stand in stiff peaks. With rubber spatula or wire whisk, gently fold lemon mixture, half at a time, into beaten egg whites. Spoon lemon filling into pie shell. Refrigerate pie about 4 hours or until filling is set.
2. Meanwhile, in 1-quart saucepan, stir gelatin with salt and 1/3 cup sugar until well mixed. In small bowl, with wire whisk, beat water, lemon juice, 1 tablespoon grated lemon peel, and egg yolks until mixed; stir into gelatin mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not boil or mixture will curdle). Remove saucepan from heat. Refrigerate gelatin mixture about 15 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating after each addition until sugar completely dissolves and whites stand in stiff peaks. With rubber spatula or wire whisk, gently fold lemon mixture, half at a time, into beaten egg whites. Spoon lemon filling into pie shell. Refrigerate pie about 4 hours or until filling is set.
