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Lemon Chiffon Pie Recipe

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This recipe for Lemon Chiffon Pie, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzan Bryner
Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c water
1/2 c lemon juice
1 c sugar
1/4 c butter
1/8 tsp. salt
4 T. cornstarch mixed in 1/2 c cold water
3 eggs divided
1/2 c sugar
1/4 tsp lemon extract

Directions:
Directions:
Boil first 5 ingredients. Then stir the cornstarch mixture into boiling mixture cook 2 minutes stirring constantly. Have ready 3 well beaten egg yolks. Pour a little of the hot mixture into the yolks the pour yolks into hot mixture. Take off heat and stir into 3 egg whites that have been beaten until stiff with 1/2 c sugar, 1/4 tsp. lemon extract. When cool put in shells. Makes filling for about 12 3" tart shells or 1 large pie.

Personal Notes:
Personal Notes:
For variation you can use 2/3 of 1/2 cup of orange juice instead of lemon juice

 

 

 

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