Lemon Chiffon Pie

Lemon Chiffon Pie

Prep Time: 0

Yield: 0

Lemon Chiffon Pie

Ingredients

  • Whipped cream
  • Graham cracker crumb pie crust
  • 1 Tablespoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/2 cup lemon juice
  • 1 cup sugar
  • 4 eggs, separated
  • 1/2 cup cold water
  • 1 Tablespoon unflavored gelatin

Instructions

  1. Soften gelatin in water for 5 minutes. Beat egg yolks and add 1/2 cup sugar, lemon juice and salt. Cook over boiling water until custard consistency. Add grated rind and softened gelatin and stir thoroughly. Cool. When mixture begins to thicken, fold in stiffly beaten egg whites to which remaining 1/2 cup sugar has been added. Fill crumb crust and chill. Spread with whipped cream.
http://www.culinarycafe.com/2009/08/17/Lemon-Chiffon-Pie/