"Those who forget the pasta are condemned to reheat it."--Unknown

Lemon Chiffon Pie Recipe

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

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Friday, August 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Keebler Ready-Crust Butter Flavored pie crust
1 envelope unflavored gelatin
3/4 c sugar
4 eggs, separated
1/2 c water
1/2 c lemon juice
1 tsp. grated lemon peel
2-3 drops yellow food color

Directions:
Directions:
In saucepan, mix unflavored gelatin with 1/2 c sugar; blend in egg yolks that have been beaten with water and lemon juice. Let stand for 1 minute. Heat, stirring constantly, until gelatin is dissolved. Add lemon peel and food coloring. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon. Beat egg whites until foamy; add remaining 1/4 c sugar and beat until stiff but not dry. Fold into gelatin mixture. Spoon into crust; chill 3 - 4 hours.

Personal Notes:
Personal Notes:
Mom saved this recipe from a Keebler Pie Crust package, but I suspect buying a ready made crust was an isolated incident as she generally started from scratch. Try this quick substitute - 1 1/2 c graham cracker crumbs, 3 T sugar and 1/3 c melted butter - mix in the pie pan you're going to use and press to bottom and sides of pan - bake in oven for 10 minures and presto - it's ready to fill. Thank Betty Crocker for this one.

 

 

 

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