Lemon chiffon pie
Lemon chiffon pie
Ingredients/Components
- sugar - 3/4 c
- eggs - 3 item
- vanilla - 1 tsp
- milk - 3/4 c
- cornstarch
- lemon extract - 1 tsp
- sugar or to taste - 1/3 c
- pie shell - 1 item
How to make lemon chiffon pie:
Bake pie shell and coat with margarine; set aside. Separate yolks and whites of eggs. Put whites in freezer part of refrigerator immediately and they will be cold enough to beat after other ingredients are mixed. Beat other ingredients together. Boil, stirring constantly; when thick, pour into pie shell.Topping: Beat egg whites until stiff and add vanilla and sugar. Put on top of pie and bake at 350° until brown.
Recipe categories: Desserts, Pies and tarts, Lemon.
Rating:
Related ingredients:
sugar, eggs, flour, self-rising flour, eggs, lightly beaten, margarine, box brown sugar, box yellow cake mix, 9-inch pie crust
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