Lemon Chiffon Pie
Lemon Chiffon Pie is an moderately easy dinner. Made with 1 (9-inch) pie crust, baked, 4 eggs, separated, 3/4 c. sugar, 1 envelope unflavored gelatin and 2/3 c. water, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
In saucepan, blend the egg yolks, 3/4 cup sugar, gelatin, water and lemon juice.
Cook over medium heat until it boils and begins to thicken a little.
Add lemon peel.
Place in a pan of ice water or chill in refrigerator until the mixture mounds when dropping from spoon.
Beat egg whites and cream of tartar until almost stiff.
Add 1/2 cup of sugar, 1 tablespoon at a time, until stiff and flaky.
Fold in the lemon mixture.
Pour into pie crust.
Chill several hours before serving.
π· Perfect Pairings
Complete your meal with these
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