Lemon Chiffon Pie
Lemon Chiffon Pie is an moderately easy dinner. Made with 1/2 c. sugar, juice and rind of 1 lemon, 3 tbsp. water, 3 egg yolks, beaten and 3 egg whites, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Sugar, and rind and water to the egg yolks. Cook in double boiler, stirring constantly, until thickened and mixture coats spoon.
Remove from heat.
Beat egg whites and salt until stiff but not dry.
Add sugar by tablespoonfuls, beating after each addition.
Pour custard into meringue, when well blended pour into baked pie shell.
Bake in slow 325Β° oven for about 20 minutes, or until set.
Cool before cutting.
π· Perfect Pairings
Complete your meal with these
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