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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

LEMON CHIFFON PIE Recipe

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This recipe for LEMON CHIFFON PIE is from From The Kitchen of Olevia Jane Hembree Smith, 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 (6 oz.) graham cracker Ready-Crust pie crust
1 (14 oz.) can sweetened condensed milk
1/3 c. Reconstituted Lemon Juice
a few drops yellow food coloring
2 - 3 tsp. grated lemon peel, optional
3 egg whites
1/4 tsp. cream of tartar
Whipped topping & lemon slices, optional
Directions:
Directions:
In a medium bowl, combine sweetened condensed milk, lemon juice, food coloring and 1 tsp. grated lemon peel (optional); mix well. In a small bowl, beat egg whites with cream of tartar until stiff but not dry. Gently fold into lemon mixture. Pour into crust. Chill 3 hours. If desired, at serving time garnish with topping, lemon slices and grated peel.
Makes 1 pie.

SERVING IDEA: For cool lemon tarts this deliciously easy recipe will fill 12 tart size crusts.

 

 

 

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