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.
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Submitted 6/13/05.
Source: Source: Allrecipes
Submitted By: Meryl
merstarunicorn11@hotmail.com
Lemon Chiffon Pie