The best delicious Rhubarb/lemon Chiffon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb/lemon Chiffon Pie recipe today!
Hello my friends, this Rhubarb/lemon Chiffon Pie recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb/lemon Chiffon Pie is amazingly delicious, and addictive, everyone will be asking for more Rhubarb/lemon Chiffon Pie.
What Makes This Rhubarb/lemon Chiffon Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb/lemon Chiffon Pie.
Ready to make this Rhubarb/lemon Chiffon Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 pk (3-ounce) lemon-flavored
-gelatin
1 c Boiling water
1/2 c Sugar
2 ts Finely shredded lemon peel
3 tb Lemon juice
1 c Whipping cream
2 c Rosy Rhubarb Sauce (recipe
-above)
1 Baked piecrust, 9-10 inch
Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon
peel and juice; stir till combined. Cover; chill till mixture is the
consistence of unbeaten egg whites.
In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon
mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into
piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12
servings.
Yields
1 Servings
Leave a Reply