Lemon Chiffon Pie Recipe
Ingredients
| Pastry for 9-inch baked pie shell or 1/2 10- to 11-ounce package piecrust mix | ||
| Unflavored gelatin | 1 | |
| Salt | 1/4 Teaspoon | |
| Sugar | ||
| Water | 1/3 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Lemon peel | 2 Tablespoon, grated | |
| 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.
Chef
