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 Jun 1, 2009
15 min
30 min
45 min