Pies - Lemon Chiffon
Allison Striegel
ingredients
- 4 egg yolks, slightly beaten (or egg substitute)
- 1 c sugar
- 2/3 c water
- 1/3 c lemon juice
- 1 envelope unflavored gelatin
- 1 T lemon peel (optional)
- 4 egg whites
- 1/2 tsp cream of tartar
- Baked pie shell
directions
- 1
Mix the yolks, 1/2 c sugar, water, lemon juice, and gelatin in saucepan. Heat just to boiling stirring constantly.
- 2
Stir in lemon peel.
- 3
Plae pan in ice and water or refrigerate, stirring occasionally, until mixture mounds up.
- 4
Beat egg whites and cream of tartar until foamy.
- 5
Gradually add the other 1/2 c sugar.
- 6
Beat until stiff and glossy.
- 7
Fold in lemon mixture.
- 8
Put into pie crust.
- 9
Refrigerate at least 3 hours.
notes
Crust can be eliminated and filling spooned into individual bowls.
Source: Dorothy Lowe
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