Lemon Chiffon Pie
Lemon Chiffon Pie is an moderately easy dinner. Made with 1 envelope knox gelatin, 1/4 c. cold water, 3 egg yolks, slightly beaten, 1/3 c. sugar and 1/2 c. lemon juice, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Soften gelatin in cold water.
To the beaten egg yolks, add 1/3 cup sugar, lemon juice and salt.
Cook in double boiler over hot, not boiling, water, stirring constantly until of custard consistency.
Add softened gelatin and stir until dissolved.
Add grated lemon rind.
Chill until mixture is consistency of unbeaten egg whites.
Fold in the stiffly beaten egg whites to which the remaining 1/3 cup sugar has been added. Pour into baked pastry shell or crumb crust.
Chill until firm.
Serve with whipped cream, if desired, and chopped walnut meats.
Yields one (9-inch) pie.
π· Perfect Pairings
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