"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Chiffon Pie Recipe

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

Contributor:  
Contributor:  
Grandma Rosa Mann Beath
Added: Monday, April 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 egg yolks
3 tbsp. cornstarch
1 c. sugar
lemon juice
lump of butter
2 c. water

Directions:
Directions:
Blend together and cook until thick. Beat 4 egg whites with 1/2 cup sugar until stiff. Gently fold into lemon mixutre. Pile into baked pie crust.

 

 

 

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