Lemon Chiffon Pie
Lemon Chiffon Pie is an moderately easy dinner. Made with 1 envelope knox gelatin, 1/4 c. cold water, 3 eggs, 1 c. light corn syrup (or 2/3 c. sugar) and 1/2 c. lemon juice, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Soften gelatin in cold water.
Beat egg yolks; add 3/4 cup of the corn syrup (or 1/2 of the sugar), lemon juice and salt.
Cook in double boiler until custard consistency, stirring constantly. Add softened gelatin and stir until dissolved.
Add grated rind. Cool and when the mixture begins to thicken, fold in stiffly beaten egg whites to which remaining corn syrup or sugar has been added.
Turn into baked pie shell or crumb crust and chill. Sprinkle with chopped walnuts, if desired.
π· Perfect Pairings
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