Lemon Chiffon Pie Recipe
Ingredients
| Baked 9" pie shell or Baked Crumb Crust or Unbaked Graham-Cracker Crust | ||
| 1 1/2 teasp. unflavored gelatine | ||
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Egg yolks | 4 | |
| 1 tablesp. grated lemon rind | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Cold water | 1/3 Cup (16 tbs) | |
| Egg whites | 4 | |
| Salt | 1/4 Teaspoon | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs), Whipped | |
Directions
Add gelatine to 1/3 cup sugar.
Put yolks in double boiler; stir in lemon rind and juice, water, then gelatine mixture.
Cook, stirring, over boiling water 5 min., or till thickened.
Remove from heat.
Beat egg whites and salt till they form peaks when beater is raised.
Slowly add 1/2 cup sugar, while beating stiff.
Gently fold in hot mixture.
Turn into shell; refrigerate till set.
Put yolks in double boiler; stir in lemon rind and juice, water, then gelatine mixture.
Cook, stirring, over boiling water 5 min., or till thickened.
Remove from heat.
Beat egg whites and salt till they form peaks when beater is raised.
Slowly add 1/2 cup sugar, while beating stiff.
Gently fold in hot mixture.
Turn into shell; refrigerate till set.
Chef
