Heavenly Chiffon Lemon Pie |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 8 |
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This is a really good lemon pie. part of the egg whites are incorporated into the filling. This is very delicious..important note**** place 6 yolks in small bowl, 3 whites in one bowl, and other 3 egg whites Ingredients:
2 cups sugar |
2 tablespoons sugar |
1/3 cup cornstarch |
1/4 teaspoon salt |
1 1/2 cups water, cold |
1/2 cup fresh lemon juice |
6 eggs |
2 tablespoons honey |
2 teaspoons grated fresh lemon rind |
1 baked 9 pastry shells |
1/4 teaspoon cream of tartar |
Directions:
1. Combine 1 1/2 cups sugar, cornstarch and salt in a large heavy pan. Mix well.
2. Gradually stir in water and lemon juice, stirring until mixture is smooth. Whisk in the 6 egg yolks. Add butter.
3. Cook over medium heat, stirring constantly until thickened and bubbly. Cook 1 minute after mixture comes to a boil.
4. Remove from heat and stir in lemon rind. Cover and set aside. Let cool for 15 minutes.
5. Beat 3 egg whites into the filling. Place filling in the baked shell.
6. Beat the other 3 egg whtes with cream of tartar, gradually adding the other 1/2 cup + 2 tbls of sugar. Beat until stiff peaks form.
7. Spread meringue over the filling, sealing to the edge of pastry.
8. Bake at 350* for 12-15 minutes., or until golden brown. serves 6-8.
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