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LEMON CHIFFON PIE Recipe

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This recipe for LEMON CHIFFON PIE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Tuesday, July 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust:

12 lady fingers



Filling:
1 envelope unflavored gelatin
1 c sugar
1/4 tsp salt
4 eggs, separated
1/2 c lemon juice
1/4 c water
2 tsp grated lemon rind


Fluffy Topping:
1 1/2 tsp unflavored gelatin
2 tbsp sugar, divided
1 egg, separated
3/4 c non-fat milk
1/2 tsp vanilla

Directions:
Directions:
Filling: Mix together gelatin, 1/2 c sugar and salt in top of double boiler. Beat together egg yolks, lemon juice and water; stir into gelatin mixture. Cook over boiling water, stirring constantly, until gelatin dissolves and mixture thickens slightly, about five minutes. Remove from water and stir in lemon rind. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Shell: Split lady fingers and cut one end off enough lady fingers to stand around side of nine-inch pie plate (ladyfinger pieces should be 2 1/2 inches long). Arrange remaining ladyfingers and ends on bottom of pie plate.

When gelatin mixture is chilled enough to mound, beat egg whites until stiff but not dry; gradually add remaining 1/2 c sugar and beat until very stiff. Fold into chilled gelatin mixture. Turn into prepared pie shell. Chill until firm, about 2 hours.

Fluffy Topping: Mix together gelatin and 1 tbsp sugar in small saucepan. Beat together egg yolk and milk; stir into mixture. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, 4 to 5 minutes. Remove from heat; stir in vanilla. Chill, stirring
occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg white until stiff but not dry; gradually add remaining two tablespoons sugar and beat until very stiff. Fold in gelatin mixture. Chill, stirring frequently, until mixture will pile up and hold its shape. Spoon onto top of Lemon Chiffon Pie, making a ring of small mounds.

Personal Notes:
Personal Notes:
BE SURE TO LOOK AT CHILLING TIMES FOR TOPPING SO YOU HAVE ENOUGH TIME TO CHILL IT BEFORE NEEDING IT TO TOP THE PIE.

 

 

 

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