Lemon Chiffon Pie
Lemon Chiffon Pie is an moderately easy dinner. Made with 1 - 9 inch baked pie shell or an unbaked graham cracker crust, 1 1/2 tsp. plain gelatin, 1/3 c. cold water, 4 egg yolks and 1/3 c. granulated sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Add gelatin to water, set aside.
Put yolks in double boiler, stir in 1/3 c. sugar, lemon rind and juice.
Cook, stirring over boiling water 5 minutes or until thickened.
Stir in gelatin until melted.
Remove from heat.
Beat egg whites and salt until they form peaks.
Slowly add 1/2 c. sugar, while beating stiff. Gently fold in hot mixture.
Turn into shell, chill.
Can be served with whipped cream.
π· Perfect Pairings
Complete your meal with these
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