Name: Lemon Chiffon Pie
Yield: 4 servings
Ingredients: 1 (1/4 ounce) envelope unflavored gelatin; 1/4 cup cold water; 4 eggs, separated; 1 cup sugar; 1 1/2 teaspoons grated lemon rind; 1/2 cup lemon juice; 1/8 teaspoon salt; 1/2 cup sugar; 1/2 cup whipping cream, whipped; 1 (9 inch) graham cracker crust; lemon slice (optional)

Servings: 4 persons

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar
1 1/2 teaspoons grated lemon rind
1/2 cup lemon juice
1/8 teaspoon salt
1/2 cup sugar
1/2 cup whipping cream, whipped
1 (9 inch) graham cracker crust
lemon slice (optional)

1
Soften gelatin in cold water; set aside.
2
Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind, juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat;add gelatin, and stir until gelatin granules dissolve. Cool.
3
Beat egg whites ( at room temp) until foamy;gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites and whipped cream into lemon mixture, pour into crust. Chill until set. Garnish with lemon slices.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Chiffon Pie

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