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Lemon Chiffon Pie Recipe

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

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 tsp gelatin
1/3 c cold water
1 c sugar
3 tbsp lemon juice
1 grated lemon rind
Dash salt
4 eggs separated
1 cooled baked pie shell
Whipped Cream

Directions:
Directions:
Soften gelatin in 2 tbsp of the cold water. Add rest of water, 1/2 c of the sugar, lemon juice, lemon rind, and salt to the beaten egg yolks and cook over boiling water stirring constantly, until just thickened. Stir in gelatin until dissolved. Cool until syrupy.

Bet egg whites until stiff. Gradually beat in rest of sugar until thick and smooth, then fold into cooled lemon mixture. Turn into pie shell and chill until firm. Spread with whipped cream.

 

 

 

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