Lemon chiffon pie
Lemon chiffon pie
Ingredients/Components
- sugar - 6 Tbsp
- vanilla - 1 tsp
- eggs, separated - 3 item
- cold water - 2 Tbsp
- pinch of salt - 1 item
- egg whites - 3 item
- cup sugar - 1/2 item
- cup boiling water - 1/2 item
- juice of 1 lemon, plus grated rind
- - 9 inch baked pie shell - 1 item
- Cook and heat over simmering water for 10 to 15 minutes, or until mixture thickens
How to make lemon chiffon pie:
In top of double boiler over hot water, mix lightly beaten egg yolks, sugar, lemon juice and cold water. Cook and heat over simmering water for 10 to 15 minutes, or until mixture thickens. Remove from heat and add rind. Set aside.Never Fail Meringue:1 Tbsp. corn starch2 Tbsp. cold water1/2 cup boiling water3 egg whites6 Tbsp. sugar1 tsp. vanilla pinch of salt Blend cornstarch and cold water in saucepan. Add boiling water and cook stirring until clear and thickened. Let stand until completely cold. With electric mixer, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cornstarch mixture. Again turn mixer on high speed and beat well. Spread meringue over cool pie filling. Bake at 350° for about 10 minutes. This meringue cuts beautifully and never gets sticky.Recipe categories: Desserts, Pies and tarts, Lemon.
Rating:
Related ingredients:
sugar, cinnamon, eggs, container cool whip, large egg whites, large can evaporated milk
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