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Lemon or Lime Chiffon Pie Recipe

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This recipe for Lemon or Lime Chiffon Pie is from The Ballard/Barber Family Cookbook, 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 Tbsp. Gelatine
¼ c. water
1½ tsp. grated rind
4 eggs, separated
6 Tbsp. lemon juice
1 c. sugar
½ tsp. salt
1 c. heavy cream, whipped
Directions:
Directions:
Soften gelatine in 2 Tbsp. water, set aside. Combine slightly beaten egg yolks, ½ cup sugar, salt, lemon (or lime) rind, juice, and remaining 2 Tbsp. water. Cook over boiling water until thick. Stir constantly. Add gelatin and stir. Cool until mixture begins to thicken. Beat remaining ½ cup sugar into stiffly beaten egg whites and fold into lemon gelatine mixture. Turn into baked pastry shell and chill until firm. When ready to serve, top with whipped cream.
Personal Notes:
Personal Notes:
The original recipe was written by my Grandmother (Mary Stuart Nollette) on stationery of Mrs. Vincent Mulford's (Grandmother's sister, who we called Aunt Edith).

 

 

 

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