Ingredients
- Crumb Crust for 9-inch pie shell,using graham crackers
- 1 envelope gelatin
- 1 cup(200 g) sugar
- 1/8 tsp. salt
- 1 tsp. grated lemon rind
- 1/2 cup (1 dL) lemon juice
- 4 eggs, separated
Directions
Preheat oven to 350 degrees(180C). Pat the crumb mixture into a 9-inch pie pan and bake for 8-10 minutes; set aside. Put 1/4 cup cold water in a saucepan, sprinkle gelatin on top, and let it soften for about 3 minutes. Stir in 1/2 cup of the sugar and the salt, lemon rind, and lemon juice. Add the egg yolks and stir vigorously until well blended. Cook, stirring, over moderate heat until the gelatin has dissolved; do not allow to boil. Chill until the mixture mounds when dropped from a spoon. Beat the egg whites until they are foamy, then gradually add the remaining 1/2 cup of sugar, continuing to beat until smooth and shiny. Fold the whites into the lemon mixture, spread in the pie shell, and chill until ready to serve.
Lime Chiffon Pie. Using gingersnap crumbs in the crust substitute 1 teaspoon grated lime rind and 1/2 cup lime juice for the lemon rind and juice.
Orange Chiffon Pie. Using vanilla wafers in the crust substitute 1 teaspoon grated orange rind and 1/2 cup orange juice plus 2 tablespoons lemon juice for the lemon rind and juice.
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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Lemon Chiffon