food Lemon Chiffon Pie recipe
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Lemon Chiffon Pie recipe
    1 servings

Ingredients:

  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 4 egg yolks
  • 4 egg whites
  • 1 cup white sugar
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 (9 inch) prepared graham cracker crust

    Instructions:

  • Soften gelatin in water 5 minutes.
  • Beat yolks and add 1/2 cup of the sugar, lemon juice and salt.
  • Cook in the top of a double boiler, stirring constantly, until of custard consistency.
  • Add grated lemon zest and softened gelatin and stir thoroughly.
  • Cool.
  • When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping.
  • Fold egg whites into custard.
  • Pour filling into pie shell and chill in refrigerator.
  • Serve when firm.
  • Garnish with sweetened whipped cream if desired.



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