Lime Chiffon Pie Recipe
Ingredients
| 1 3-ounce package lime-flavored gelatin | ||
| Boiling water | 3/4 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Sugar | 1/4 Cup (16 tbs) | |
| 1/2 cup nonfat dry milk | ||
| Ice water | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| 1 recipe Mrs. Park's Piecrust or 1 9-inch pie shell, baked and cooled | ||
Directions
Dissolve gelatin in boiling water in a medium bowl.
Add grated lemon rind and 1/4 cup sugar.
Stir well.
Cool until mixture is the consistency of unbeaten egg white (about 20 minutes).
Place nonfat dry milk and ice water in a mixing bowl.
With an electric mixer, beat on high speed 3 to 4 minutes, or until soft peaks form.
Add lemon juice and continue beating.
Add remaining 1/4 cup of sugar gradually and continue beating until stiff peaks form.
Fold into gelatin mixture and stir to combine thoroughly.
Pour into cool pastry shell, cover and refrigerate 3 hours, or until firm.
Add grated lemon rind and 1/4 cup sugar.
Stir well.
Cool until mixture is the consistency of unbeaten egg white (about 20 minutes).
Place nonfat dry milk and ice water in a mixing bowl.
With an electric mixer, beat on high speed 3 to 4 minutes, or until soft peaks form.
Add lemon juice and continue beating.
Add remaining 1/4 cup of sugar gradually and continue beating until stiff peaks form.
Fold into gelatin mixture and stir to combine thoroughly.
Pour into cool pastry shell, cover and refrigerate 3 hours, or until firm.
Chef
