Lemon Chiffon Pie
Lemon Chiffon Pie is an moderately easy dinner. Made with 1/4 c. water, 1 envelope knox gelatin, 4 egg yolks, 1/2 c. lemon juice and 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Mix gelatin with 1/4 cup water; set aside.
Mix together 4 egg yolks with 1/2 cup lemon juice and 1/2 cup sugar.
Add gelatin mixture.
Cook over low heat until thick.
Remove from heat and add 2 drops yellow food coloring and 1 tablespoon grated lemon rind. Cool.
Beat 4 egg whites with 1/2 cup sugar until they peak; then fold into cooled lemon mixture.
Put into cooked pie crust.
Keep in refrigerator.
π· Perfect Pairings
Complete your meal with these
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