Recipes
 Appetizers
 Barbecue - Grilling
 Beans - Grains
 Breads - Biscuits
 Candy - Snacks
 Canning
 Casseroles
 Cookies - Brownies
 Crock pot
 Desserts
 Drinks
 Ethnic Dishes
 Eggs - Dairy
 Fruits
 Garlic
 Holiday Favorites
 Low Carb
 Meat Dishes
 Pancakes - Muffins
 Pasta
 Pies - Pastries
 Pizza
 Salads
 Sandwiches
 Sauces - Marinades
 Seafood - Fish
 Side Dishes
 Soups - Stews
 Vegetables
 Vegetarian


Subscribe

Enter your email address
Culinary Café Print as:
3x5 Recipe Card
4x6 Recipe Card
Full Page

Home > Pies - Pastries > Pies

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


Resources

 Book Store
 Bulletin Boards
 Channel
 Chat
 Conversions
 Dictionary
 Hints and Tips
 Kitchen Necessities
 Product Reviews
 Spices & Herbs
 Substitutions
 Techniques

 Buy Ads Now
 Awards Gallery
 Best of the Web
 Feedback
 Guest Book
 Privacy Policy