Grandma's Lemon Chiffon Pie in Meringue Crust (Passover) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Makes enough for 2 pies. I totally guessed the time. Read all the instuctions and make your own guess. The way this recipe was written was a little confusing. I hope I deciphered my Grandmother's handwritting and the meaning of her instructions accurately! Ingredients:
2 egg whites |
3/4 cup sugar |
1 teaspoon salt |
1/2 teaspoon vinegar |
1 (3 ounce) envelope gelatin (plain or lemon) |
4 cups cold water |
4 egg whites |
1 cup sugar |
1/2 cup lemon juice |
1/2 teaspoon salt |
1 teaspoon lemon rind, grated |
Directions:
1. For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
2. Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
3. For Pies: Dissolve the gelatin in 4 cups cold water.
4. In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.
5. Meanwhile beat the egg whites with the sugar and salt until stiff.
6. Fold the egg mixture into the cooled gelatin mix.
7. Gently fill the pie crusts with the pie mixture and chill.
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