Great Grandmother's Lemon Chiffon Pie Recipe

1. 1

   Beat egg yolks well, then add in 1/2 c. sugar, juice of the lemon and finely grated zest of the lemon.

2. 2

   Cook in double boiler over simmering water, stirring constantly, till thick.

3. 3

   Beat egg whites till stiff, then add in 1/2 c. of sugar gradually, beating to make a meringue that holds peaks.

4. 4

   Gently fold 1/2 of the meringue into the lemon mix while warm, stirring till just combined proportionately.

5. 5

   Pour into pie crust.

6. 6

   Top with rest of meringue.

7. 7

   Bake at 325 degrees for about 12 min till meringue is golden.

8. 8

   This recipe was passed on to me from my Grandmother Knutson, whose maiden name was Scribner.

9. 9

   I always had this instead of birthday cake when I was growing up.

No additional tips available.