Side Pannel
Lemon Chiffon Pie
Ingredients List
- 1 Envelope unflavored gelatine
- 1/2 c Cold water
- 4 Eggs; separated
- 1 c C and H Granulated Sugar
- 2 ts Grated lemon peel
- 1/2 c Lemon juice
- 1/4 ts Salt
- 1 Baked 9" crumb crust
- -OR- pastry shell
- Sweetened Whipped Cream
Directions
In sauce pan soften gelatine in cold water. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly
until sugar is dissolved and gelatine is melted. (About 5 minutes.) Cool
stirring occasionally until firm but not hard. In large mixing bowl beat
eggs with salt until foamy; gradually beat in remaining 1/2 cup sugar
until stiff peaks form. Set aside. Beat thickened gelatine mixture until
light and fluffy. Gently fold in beaten egg whites. Heap lightly into
pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened
whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass
bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice.
Microwave on medium power (50%) 4 minutes stirring every minute until
sugar is dissolved and gelatine is melted. Precede {sic} as directed in
recipe.
Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias
yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly
until sugar is dissolved and gelatine is melted. (About 5 minutes.) Cool
stirring occasionally until firm but not hard. In large mixing bowl beat
eggs with salt until foamy; gradually beat in remaining 1/2 cup sugar
until stiff peaks form. Set aside. Beat thickened gelatine mixture until
light and fluffy. Gently fold in beaten egg whites. Heap lightly into
pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened
whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass
bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice.
Microwave on medium power (50%) 4 minutes stirring every minute until
sugar is dissolved and gelatine is melted. Precede {sic} as directed in
recipe.
Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias
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