Lemon chiffon pie

Lemon chiffon pie

Ingredients/Components

• sugar - 1/2 c
• salt - 1/2 tsp
• lemon juice - 1/2 c
• beaten egg yolks - 4 item
• grated lemon peel - 1 tsp
• heavy cream, whipped - 1/2 c
• baked pie shell - 1 item
• stiff-beaten egg whites - 4 item
• unflavored gelatin 1 envelope - 1 Tbsp

How to make lemon chiffon pie:

Combine egg yolks, 1/2 cup sugar, lemon juice and salt. Cook in double boiler until thick, stirring constantly. Soften gelatin in cold water. Add to cooled mixture. Add lemon peel and cool until partially set. Beat remaining 1/2 cup sugar into egg whites and fold into cooled mixture. Pour into baked shell and chill. Spread with whipped cream, sweetened.

Recipe categories: Desserts, Pies and tarts, Lemon.