Lemon Chiffon Pie Recipe

Ingredients
<br>- 1 (.25 ounce) package unflavored gelatin
<br>- ¼ cup cold water
<br>- 4  egg yolks
<br>- 4  egg whites
<br>- 1 cup white sugar
<br>- ½ cup fresh lemon juice
<br>- 1 teaspoon lemon zest
<br>- ½ teaspoon salt
<br>- 1 (9 inch) prepared graham cracker crust
<br><p></p>Directions
<br>step 1: Soften gelatin in water 5 minutes.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.
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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

Directions
step 1: Soften gelatin in water 5 minutes.
step 2: 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.
step 3: 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.
step 4: Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

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