Rich Lemon Chiffon Pie
Rich Lemon Chiffon Pie recipe
Yield
12 servingsPrep
45 minCook
20 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | packet |
gelatin, unflavored
unflavored |
*
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 4 | each |
egg yolks
|
*
|
| ⅓ | cup |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 4 | large |
egg whites
|
*
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 1 | each |
pie shell (9 inch)
9 inch, baked and cooled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | packet |
gelatin, unflavored
unflavored |
*
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 4 | each |
egg yolks
|
*
|
| 79 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 4 | each |
egg whites
|
*
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 1 | each |
pie shell (9 inch)
9 inch, baked and cooled |
|
Directions
In saucepan, combine gelatin, ½ cup of the sugar and salt.
Beat together yolks, lemon juice and ⅔ cup water.
Stir into gelative mixture.
Stir over medium heat until mixture comes to a boil and gelatin dissolves.
Remove from heat and stir in lemon peel.
Chill, stirring occasionally until partially set.
Beat egg whites until soft peaks form.
Fold in gelatin mixure.
Fold in whipped cream. Pile onto cooled pie shell.
Chill until firm.
