"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Cream Chiffon Pie Recipe

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This recipe for Lemon Cream Chiffon Pie, by , is from Goodrich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kevin & Bev Goodrich
Added: Thursday, December 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup heavy cream
1 1/4 cups sugar
2 T. cornstarch
1 envelope unflavored gelatin
1/4 t.salt
1 cup water
3 eggs separated
1/2 cup fresh lemon juice
2 T butter or margarine
1 t grated lemon peel
1 baked 9 inch pastry shell

Directions:
Directions:
Allow 1/3 cup of cream to stand at room temperature for 10 minutes. In saucepan, combine 1 cup sugar, cornstarch, gelatine and salt; blend in water until smooth. Beat yolks until light; blend into cornstarch mixture along with lemon juice and butter. Bring to a boil over medium heat, stirring constantly; boil 2 to 3 minutes. Remove from heat; stir vigorously while gradually adding 1/3 cup cream and lemon peel. Transfer to metal bowl. Chill mixture in ice water until it mounds slightly when dropped from a spoon. It should be cool but not cold. Meanwhile, beat egg whites to soft peak stage. Gradually add remaining 1/4 cup sugar, beating until whites are stiff, but still glossy and moist. Whip remaining 2/3 cup cream until stiff. Gently fold egg whites and cream into chilled mixture. Spoon into baked pastry shell. Chill until firm.

Number Of Servings:
Number Of Servings:
8

 

 

 

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