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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Chiffon Pie Recipe

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This recipe for Lemon Chiffon Pie is from The Weih Family Cookbook Project, 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:  
4 eggs large or 5 small ones, 3/4 c. sugar, juice & rind of 1 large or 2 small lemons, pinch of salt
Directions:
Directions:
Beat egg yolks, add sugar and salt, beat again, add lemon juice & rind. Cook in double boiler, stir constantly till thick. Beat 2 egg whites - till stiff, add 1 1/2 T. sugar - beat in thickening till light and fluffy. Pour into pie shell with 2 remaining egg whites for top - brown in oven.
Personal Notes:
Personal Notes:
This recipe written by Mim seemed so much like the other lemon pie recipes. It doesn't call for the flour and cornstarch, has slightly different proportions & seems richer like a key lime pie. Note: Mim references her cooking instructions in parentheses as (method). Love this!

 

 

 

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