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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Heavenly Sinful Lemon Chiffon Pie Recipe

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This recipe for Heavenly Sinful Lemon Chiffon Pie is from The Douglas 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:  
Crust:
1 cup all-purpose flour
¼ cup sugar
1 tablespoon grated Lemon peel
½ cup butter
1 egg yolk, slightly beaten
½ tsp vanilla
1 tbsp lemon juice

Filling:
4 eggs, *separated
1 cup sugar, divided
⅓ cup lemon juice
2 tbsp grated lemon peel
½ tsp unflavored gelatin
¼ tsp salt
Whipped Cream and lemon peel, for garnish
Directions:
Directions:
Preheat oven to 400º

To make crust, combine flour, ¼ cup sugar and 1 tbsp lemon peel in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, vanilla and 1 tsp lemon juice. Press evenly in a 9 inch pie plate; trim and flute edge. Prick dough and line with foil. Fill with dried beans, uncooked rice or pie weights and bake 10 minutes. Remove Foil and lining and beans; cool completely on wire rack

To make filling, beat 4 egg yolks in small bowl. Combine with ½ cup of the sugar, ⅓ cup lemon juice, 2 tbsp lemon peel and the gelatin in top of double boiler. Cook over boiling water 5 minutes or until thickened, stirring constantly. Remove from heat. Beat egg whites and salt in large bowl until soft peaks form. Gradually add remaining ½ cup sugar, beating until stiff and glossy. Fold egg white mixture into lemon mixture; pour cooled crust. Refrigerate until set. Garnish with whipped cream and lemon peel.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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