Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Ingredients: 1/4 c. cold water; 1 envelope Knox Gelatin (plain); 4 eggs; 1 c. sugar; 1/2 tsp. salt; 1/2 c. lemon juice; 1 Tbsp. lemon rind; baked pie crust, to your liking

8 ingredients

6 steps

Ingredients

1/4 c. cold water
1 envelope Knox Gelatin (plain)
4 eggs
1 c. sugar
1/2 tsp. salt
1/2 c. lemon juice
1 Tbsp. lemon rind
baked pie crust, to your liking

Directions

1

Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook in top of double boiler until custard consistency.
2

Pour cold water in bowl and sprinkle gelatin on top of water.
3

Add to hot custard and stir until dissolved.
4

Add grated lemon rind, cool.
5

When mixture begins to thicken, fold in stiffly beaten egg whites to which the other 1/2 cup sugar has been added.
6

Fill baked pie shell; serve with whipped cream.