Lemon Chiffon Pie
Lemon Chiffon Pie is an moderately easy dinner. Made with 1 pkg. knox gelatin, 1/4 c. cold water, 4 eggs, separated, 1 c. sugar and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Soak gelatin in cold water for 5 minutes.
Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook in double boiler until custard like.
To this, add grated lemon rind and softened gelatin and stir. Cool.
When mixture begins to thicken, fold in beaten egg whites to which the other 1/2 cup of sugar has been added.
Pour into pie shell and cover with whipped cream.
This takes a little more effort than some pies but is worth the work. Serves 6.
π· Perfect Pairings
Complete your meal with these
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