Lemon Chiffon Pie


4 eggs, separated
1/2 cup lemon juice
1/2 teaspoon salt
3/4 cup sugar
1 tablespoon gelatin
1/4 cup cold water
1 teaspoon grated lemon rind
1 nine-inch pie shell


Combine beaten egg yolks, lemon juice, salt, and 1/4 cup of sugar in the top of a double boiler. Cook over hot water to a custard consistency. Soften gelatin in cold water; dissolve in the hot mixture. Add lemon rind, cool until mixture begins to thicken. Beat egg whites until stiff; gradually add the remaining 1/2 cup of sugar. Fold into lemon mixture. Fill a baked pie shell with mixture and chill. 

May be used with whipped cream. 

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