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Lemon Chiffon Pie Recipe

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

Contributor:  
Contributor:  
Anna Lamb
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs (separated)
dash salt
1/4 c lemon juice
1 c sugar
1 tsp grated lemon rind

Directions:
Directions:
Beat egg yolks thoroughly, add salt, half the sugar, and the lemon juice and grated rind. Cook slowly in double boiler until slightly thickened. Beat the egg whites until they hold a point. Fold in the remaining sugar and the cooled yolk mixture. Pour into a baked pie shell and place in a slow over until very lightly browned. 325 degrees

 

 

 

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