Lemon Chiffon Pie with Cream
Lemon Chiffon Pie with Cream recipe
Yield
12 servingsPrep
15 minCook
10 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ½ | cup |
water
cold |
|
| 4 | large |
eggs
separated |
|
| 1 | cup |
sugar
granulated |
|
| 2 | teaspoons |
lemon zest
grated |
|
| ½ | cup |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
crumb crust
9 inch, baked |
* |
| 1 | x |
whipped cream
sweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 118 | ml |
water
cold |
|
| 4 | large |
eggs
separated |
|
| 237 | ml |
sugar
granulated |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 118 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
crumb crust
9 inch, baked |
* |
| 1 | x |
whipped cream
sweetened |
*
|
Directions
In sauce pan soften gelatin in cold water.
Add slightly beaten egg yolks, ½ 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 ½ cup sugar until stiff peaks form. Set aside. Beat thickened gelatin 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.
