"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

LEMON CHIFFON PIE Recipe

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This recipe for LEMON CHIFFON PIE, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Volpe
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Josey Volpe made this often!

9-Inch
cup sugar
1 envelope unflavored gelatin
4 eggs, separated
2/3 cup water
1/3 cup lemon juice
1 Tablespoon grated lemon peel
teaspoon cream of tartar
cup sugar

Directions:
Directions:
Bake pie shell. Stir together sugar and gelatin in small saucepan. Blend egg yolks, water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Stir in peel. Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Best egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold lemon mixture into meringue. Pile into baked pie shell. Chill at least 3 hours or until set.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3 1/2 hours
Personal Notes:
Personal Notes:
Same memories as Strawberry Chiffon Pie!

 

 

 

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