Name: Lemon Chiffon Pie I
Yield: 4 servings
Ingredients: 1 deep dish pie shell, baked; 1 teaspoon unflavored gelatin; 1/4 cup water; 3 large eggs, separated; 1 cup sugar, divided; 1/2 cup lemon juice; 2 teaspoons lemon zest, Grated; 3 drops yellow food coloring; 1 cup whipped topping, thawed; chocolate shavings, garnish; lemon slice (for garnish)

Servings: 4 persons

1 deep dish pie shell, baked
1 teaspoon unflavored gelatin
1/4 cup water
3 large eggs, separated
1 cup sugar, divided
1/2 cup lemon juice
2 teaspoons lemon zest, Grated
3 drops yellow food coloring
1 cup whipped topping, thawed
chocolate shavings, garnish
lemon slice (for garnish)

1
Soak gelatin in water.
2
In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
3
Cook, stirring until mixture coats the bottom of a spoon.
4
Add grated lemon peel, gelatin and food coloring. Stir well.
5
Cool in refrigerator about 1/2 hour until slightly thickened.
6
Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
7
Fold in whipped topping.
8
Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
9
garnish with chocolate shavings and 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 I

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