Lemon Chiffon Pie
8 ingredients
6 steps
Ingredients
- 1 envelope Knox unflavored gelatine
- 4 Tbsp. sugar
- 3 eggs, separated
- 1/2 c. lemon juice
- 1/4 c. water
- 3/4 c. Karo light corn syrup
- 1 tsp. grated lemon rind
- 1 (9-inch) graham cracker crust
Directions
-
1In medium saucepan, mix gelatine and 2 tablespoons of the sugar.
-
2Blend in egg yolks, beaten with lemon juice and water. Let stand 1 minute.
-
3Stir over low heat until gelatine is completely dissolved, about 5 minutes.
-
4Stir in corn syrup and lemon peel.
-
5Pour into large bowl and chill.
-
6Stir occasionally, until mixture mounds slightly when dropped from spoon.
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