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Lemon Chiffon Pie Recipe

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This recipe for Lemon Chiffon Pie is from 100 Years of Recipes from the Decendants of Bernt & Maria Overgaard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp gelatin
1/3 cup cold water
3 egg yolks
3/4 cup sugar
1/8 tsp salt
1/3 cup lemon juice
3 egg whites
1 baked pie shell
3/4 cup cream whipped
grated rind of 1 lemon
Directions:
Directions:
Soften gelatin in cold water. Combine egg yolks, 1/2 cup sugar, salt, lemon juice and rind, blend well. Cook over boiling water until thick and foamy,beating constantly with beater, about 3 minutes. Remove from heat. Add gelatin mixture. Cool. Beat egg whites until stiff. Add remaining 1/4 cup sugar, a tsp at a time, beating after each addition. Fold carefully into gelatin mixture until well blended. Pile lightly into baked pie shell. Chill several hours or until filling is set. Before serving, spread with slightly sweetened whipped cream. Garnish with grated lemon rind.

 

 

 

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