Description
Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.
Ingredients
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup cold water
- 4 egg yolks
- 4 egg whites
- 1 cup white sugar
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ 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.
Servings: 12