Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Ingredients: 1 envelope (1 Tbsp.) unflavored gelatin; 1/4 c. cold water; 4 egg yolks; 1 c. sugar; 1/3 c. lemon juice; 1/2 tsp. salt; 1 1/2 tsp. grated lemon rind; 4 egg whites; 9-inch baked pastry shell

9 ingredients

9 steps

Ingredients

1 envelope (1 Tbsp.) unflavored gelatin
1/4 c. cold water
4 egg yolks
1 c. sugar
1/3 c. lemon juice
1/2 tsp. salt
1 1/2 tsp. grated lemon rind
4 egg whites
9-inch baked pastry shell

Directions

1

Soften gelatin in water.
2

Beat egg yolks; add 1/2 cup sugar, lemon juice and salt.
3

Cook over hot water, stirring constantly, until thickened.
4

Add lemon rind and gelatin; stir until gelatin is dissolved.
5

Cool.
6

Beat egg whites stiff; gradually add remaining 1/2 cup sugar, beating constantly.
7

Fold into cooled lemon mixture. Pour into a cooked pastry shell.
8

Chill until firm.
9

Whip some whipping cream and swirl on top but really isn't needed.