Lemon Chiffon Pie
Lemon Chiffon Pie is an moderately easy dinner. Made with 1 tbsp. gelatin, 1/4 c. cold water, 1/2 c. sugar, 1/2 tsp. salt and 2 tsp. finely grated lemon rind, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Bake a 9-inch pie shell and cool.
Soften gelatin in cold water.
Combine in top of double boiler sugar, salt, finely grated lemon rind and boiling water.
Add softened gelatin and three well beaten egg yolks.
Cook over boiling water until mixture coats a metal spoon (8 to 10 minutes).
Stir constantly.
Remove from heat.
Stir in lemon juice.
Pour into a bowl and chill for about 1 hour in refrigerator until it will mold slightly.
Stir occasionally.
Beat three egg whites to soft peaks.
Gradually beat in sugar.
Fold the meringue into cooled gelatin mixture.
Pile into the baked, cooled 9-inch pie shell.
Chill for 2 to 3 hours or until firm.
If gelatin mixture becomes too thick for chiffon filling you can beat it until frothy before adding the meringue mixture.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment