Lemon Chiffon Pie (C&H)

LEMON CHIFFON PIE (C&H)

1 Preparation Time :

Categories : Pies Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

1 Envelope unflavored gelatine

1/2 c Cold water

4 Eggs -- separated

1 c C and H Granulated Sugar

2 ts Grated lemon peel

1/2 c Lemon juice

1/4 ts Salt

1 Baked

9 crumb crust

-OR- pastry shell

Sweetened Whipped Cream

In sauce pan soften gelatine in cold water. Add

slightly beaten egg yolks, 1/2 cup sugar, lemon peel

and juice. Cook stirring constantly until sugar is

dissolved and gelatine is melted. (About 5 minutes.)

Cool stirring occasionally until firm but not hard.

In large mixing bowl beat eggs with salt until foamy;

gradually beat in remaining 1/2 cup sugar until stiff

peaks form. Set aside. Beat thickened gelatine

mixture until light and fluffy. Gently fold in beaten

egg whites. Heap lightly into pie shell. Refrigerate 3

hours or longer until firm. Top with sweetened whipped

cream before serving.

MICROWAVE DIRECTIONS: Soften gelatine in cold water in

deep 1 quart glass bowl. Add slightly beaten egg

yolks, 1/2 cup sugar, lemon peel and juice. Microwave

on medium power (50%) 4 minutes stirring every minute

until sugar is dissolved and gelatine is melted.

Precede

sic

as directed in recipe.

Reprinted with permission from

Pies On Parade

(Jean

Porter, C and H Sugar Kitchen) Electronic format by

Karen Mintzias - - - - - - - - - - - - - - - - - -