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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

LEMON CHIFFON PIE Recipe

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This recipe for LEMON CHIFFON PIE is from Something Old & Something New, 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:  
1 ½ tsp gelatin
2/3 cup cold water
1 cup sugar
3 tbsp lemon juice
Dash of salt
4 eggs separated
Grated rind of 1 lemon
Cool baked 8 inch pastry shell
Directions:
Directions:
Soften gelatin in 2 tbsp of the cold water. Add rest of water, ½ cup sugar, lemon juice, rind and salt to the beaten egg yolks and cook over boiling water, stirring constantly until thickened. Stir in gelatin until dissolved. Cool until syrupy. Beat egg whites until stiff and gradually beat in rest of sugar until thick and smooth. Fold into cooled lemon mixture. Turn into pie shell.

MERINGUE TOPPING: Beat egg whites until stiff. Add 1/3 cup sugar and beat well . Continue beating until meringue is stiff, glossy and stands in soft peaks that curve over slightly.

Pile lightly and quickly on the pie making sure that it touches the rim of the pie crust.
Bake at 350 degrees for 12 to 15 minutes until a golden brown.

 

 

 

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