Lemon Chiffon Pie
Lemon Chiffon Pie is an moderately easy dinner. Made with 1 envelope knox sparkling gelatin, 1/4 c. cold water, 4 eggs, 1 c. sugar and 1/2 c. lemon juice, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook over boiling water until custard consistency.
Pour cold water in bowl and sprinkle gelatin on top of water.
Add to hot custard and stir until dissolved.
Add grated lemon rind.
When mixture begins to thicken, fold in stiffly beaten egg whites to which the other half cup of sugar has been added.
Fill baked pie shell or graham cracker crust and chill.
Just before serving, spread over pie thin layer of whipped cream.
π· Perfect Pairings
Complete your meal with these
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