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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

LEMON CHIFFON PIE Recipe

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This recipe for LEMON CHIFFON PIE is from The Perry Family Cookbook , 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:  
4 beaten egg yolks
1/2 c sugar
1/2 c (scant) lemon juice
1/2 tsp salt
1 T (1 envelope) unflavored gelatin
1 tsp grated lemon rind
1/2 c sugar
4 stiff beaten egg whites
1/2 c whipped cream or Dream Whip
9 inch pastry shell or graham cracker crust
Directions:
Directions:
Combine egg yolks, 1/2 c sugar, lemon juice and salt; cook in double boiler until thick, beating constantly with rotary beater. Add gelatin softened in cold water; stir until gelatin dissolves. Add lemon rind and cool slightly. Beat remaining 1/2 c sugar not egg whites and fold into cooled mixture. Pour into baked shell.

Spread with sweetened shipped cream (or Dream Whip before serving. Or cream may be folded into filling with egg whites. Note: Sometimes I fold half of Dream Whip into filling and then put the rest on top of each piece as I serve it. Good Luck!

 

 

 

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