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Lemon Chiffon Pie #2
Author/Submitted by:
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
Envelope unflavored gelatine 1/2
cup
Cold water 4
Eggs,
separated
1
cup
C and H Granulated Sugar 2
teaspoons
Grated lemon peel 1/2
cup
Lemon juice 1/4
teaspoon
Salt 1
Baked 9" crumb crust,
OR- pastry shell
Sweetened Whipped Cream
Directions:
In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine is melted. (About 5 minutes.) Cool stirring occasionally until firm but not hard. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining 1/2 cup sugar until stiff peaks form. Set aside. Beat thickened gelatine mixture until light and fluffy. Gently fold in beaten egg whites. Heap lightly into pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted. Precede {sic} as directed in recipe.
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