The best delicious Lemon Chiffon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Chiffon Pie recipe today!
Hello my friends, this Lemon Chiffon Pie recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Chiffon Pie is amazingly delicious, and addictive, everyone will be asking for more Lemon Chiffon Pie.
What Makes This Lemon Chiffon Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Chiffon Pie.
Ready to make this Lemon Chiffon Pie Recipe? Let’s do it!
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1 Envelope unflavored gelatine 1/2 c Lemon juice
1/2 c Cold water 1/4 ts Salt
4 Eggs; separated 1 Baked 9″ crumb crust
1 c C and H Granulated Sugar -OR- pastry shell
2 ts Grated lemon peel Sweetened Whipped Cream
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.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias
Yields
1 pie
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