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Lemon Chiffon Pie

  • 1 tablespoon gelatine
  • 1/4 cup water
  • 4 eggs, separated
  • 1cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon grated lemon rind
  • 6 tablespoons lemon juice
  • 1 baked 9-inch pastry or cream cheese pastry shell
  • 1 cup heavy cream, whipped
Soften gelatine in 2 tablespoons water. Combine slightly beaten egg yolks, 1/2 cup sugar, salt, lemon rind and juice, and remaining 2 tablespoons water; cook over boiling water until mixture thickens, stirring constantly. Add softened gelatine, stirring until it is dissolved; cool until mixture begins to thicken. Then beat remaining 1/2 cup sugar into stiffly beaten egg whites, and fold into lemon-gelatine mixture. Turn into baked pastry shell and chill until firm. When ready to serve, top with whipped cream.
Submitted by Cassyjean - Torrington, CT Jun 1, 2009 15 min 30 min 45 min


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