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"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 is from 100 Years of Recipes from the Decendants of Bernt & Maria Overgaard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tsp gelatin
1/3 cup cold water
3 egg yolks
3/4 cup sugar
1/8 tsp salt
1/3 cup lemon juice
3 egg whites
1 baked pie shell
3/4 cup cream whipped
grated rind of 1 lemon

Directions:
Directions:
Soften gelatin in cold water. Combine egg yolks, 1/2 cup sugar, salt, lemon juice and rind, blend well. Cook over boiling water until thick and foamy,beating constantly with beater, about 3 minutes. Remove from heat. Add gelatin mixture. Cool. Beat egg whites until stiff. Add remaining 1/4 cup sugar, a tsp at a time, beating after each addition. Fold carefully into gelatin mixture until well blended. Pile lightly into baked pie shell. Chill several hours or until filling is set. Before serving, spread with slightly sweetened whipped cream. Garnish with grated lemon rind.

 

 

 

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