Individual Pineapple Chiffon Pies

Name: Individual Pineapple Chiffon Pies
Ingredients: 1 envelope unflavored gelatin; 1/4 cup cold water; 3 eggs, separated; 3/4 cup sugar, divided; 1 (15 1/8-ounce) can crushed pineapple, undrained and divided; 1 teaspoon grated lemon rind; 3 tablespoons lemon juice; 1/4 teaspoon salt; 10 (3-inch) baked tart shells; 1/2 cup whipping cream, whipped

10 ingredients

3 steps

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
3 eggs, separated
3/4 cup sugar, divided
1 (15 1/8-ounce) can crushed pineapple, undrained and divided
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/4 teaspoon salt
10 (3-inch) baked tart shells
1/2 cup whipping cream, whipped

Directions

1

Sprinkle gelatin over cold water; let stand 5 minutes.
2

Combine egg yolks, 1/4 cup sugar, 3/4 cup pineapple, lemon rind, and juice in top of a double boiler. Place over boiling water and cook, stirring constantly, until smooth and thickened. Add softened gelatin; stir until gelatin is dissolved. Remove from heat and cool.
3

Beat egg whites (at room temperature) and salt until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into pineapple mixture. Spoon into tart shells; chill. Garnish with whipped cream and remaining pineapple.