Lemon Chiffon Pie from Mrs. Sidonia Wilfert

Makes 1 9-inch pie

Mrs. Wilfert was Molly Von Essen’s Aunt, and a special friend of Dorothy’s dad. Sidona and Harold had Clarence to tea and served this lovely pie, and graciously gave Dorothy her recipe.

ingredients

1 baked 9" pie shell or graham cracker crust
1 Tablespoon lemon rind, grated
3/4 cup lemon juice
1/3 cup cold water
1/1/2 teaspoons dry gelatin, unflavored
6 eggs, separated
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 cup granulated sugar
2 cups heavy cream

directions

1
Partly fill base of double boiler with water; cover and bring to a boil.
2
Grate 1 Tablespoon yellow portion of lemon rind with medium coarse grater onto wax paper.
3
Squeeze lemon juice, removing seeds but do not strain. Set aside.
4
Measure cold water into small bowl, sprinkle gelatin on top; let soften 5 minutes.
5
Separate eggs, putting whites into large bowl. Put yolks in top of double boiler, stir in 1/3 cup sugar, rind, and lemon juice. Set in place over boiling water; cook stirring constantly, 5 minutes or until thickened.
6
Beat egg whites and salt with beater until quite stiff, rounded peaks. Gradually add 1/2 cup sugar, continuing to beat until fully stiff.
7
Gently fold egg whites into hot lemon mixture.
8
Pour into chilled pie shell; chill until set.

NUTRITIONAL INFORMATION PER 1/8 OF PIE:

1
Serving Size 198 g; Calories 513; Total Fat 29.1g; Saturated Fat 12.6g;
2
Cholesterol 241mg; Sodium 402mg; Total Carbohydrates 58.0g; Dietary Fiber 0.8g; Sugars 44.2g; Protein 8.2g
3
Vitamin A 23%; Vitamin C 26%; Calcium 6%; Iron 9%

Source: Mrs. Sidonia Wilfert