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Butter Crunch Lemon Chiffon Pie Recipe

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This recipe for Butter Crunch Lemon Chiffon Pie, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Agnes O'Connor
Added: Friday, July 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
1 envelope unflavored gelatin (1 T.)
2/3 cup water
1/3 cup lemon juice
4 egg yolks, slightly beaten
1 T. grated lemon rind
4 egg whites
1/2 tsp. cream of tartar
1/2 cup sugar

Directions:
Directions:
Blend sugar, gelatin, water, lemon juice, egg yolks thoroughly in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to a boil, stir in lemon rind. Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon. Then fold into meringue made from egg whites, cream of tartar and sugar. Press 1 1/3 cups hot butter crunch against bottom and sides of 9" pie pan, cool, pour in filling. Sprinkle rest of butter crunch over top. Chill one hour.
Butter Crunch:
1/2 cup butter
1/4 cup brown sugar (packed)
1 cup sifted flour
1/2 cup chopped pecans, walnuts or coconut
Heat oven to 400. Mix all ingredients with hands. Spread in oblong pan, 13"x91/2"x2". Bake 15 minutes. Take from oven, stir with spoon. Makes 2 1/2 cups. Cool and store butter crunch in covered container in refrigerator for later use.

 

 

 

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