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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream. Ingredients:
1 (.25 ounce) package unflavored gelatin |
1/4 cup cold water |
4 egg yolks |
4 egg whites |
1 cup white sugar |
1/2 cup fresh lemon juice |
1 teaspoon lemon zest |
1/2 teaspoon salt |
1 (9 inch) prepared graham cracker crust |
Directions:
1. Soften gelatin in water 5 minutes.
2. Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
3. When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
4. Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.
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