Lemon Chiffon Pie

1. 1

   Soak gelatine in cold water for 5 minutes.

2. 2

   Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook in double boiler until custard like.

3. 3

   To this, add grated lemon rind and softened gelatine and stir. Cool.

4. 4

   When mixture begins to thicken, fold in beaten egg whites to which the other 1/2 cup of sugar has been added.

5. 5

   Pour into pie shell and cover with whipped cream.

6. 6

   This takes a little more effort than some pies but is worth the work. Serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.