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Lemon Chiffon Pie Recipe | |
Pies | |
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Ingredients:
"Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream."Makes 1 - 9 inch (12 servings). 1 (.25 ounce) package unflavored gelatin 1/4 cup cold water 4 egg yolks 4 egg whites 1 cup white sugar 1/2 cup fresh lemon juice 1 teaspoon lemon zest 1/2 teaspoon salt 1 (9 inch) prepared graham cracker crust
Directions:
Directions:1. Soften gelatin in water 5 minutes. 2. Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool. 3. When mixture begins to get thick, in a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard. 4. Pour filling into pie shell and chill in refrigerator. 5. Serve when firm. Garnish with sweetened whipped cream if desired. | |