"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Lemon Chiffon Pie Recipe

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This recipe for Lemon Chiffon Pie, by , is from The Weih Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mim Adkins

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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