Lemon chiffon pie
Lemon chiffon pie
Ingredients/Components
- sugar - 4 Tbsp
- eggs, separated - 3 item
- water - 1/4 c
- lemon juice - 1/2 c
- grated lemon rind - 1 tsp
- Karo light corn syrup - 3/4 c
- envelope Knox unflavored gelatine - 1 item
- 9-inch graham cracker crust - 1 item
How to make lemon chiffon pie:
In medium saucepan, mix gelatine and 2 tablespoons of the sugar. Blend in egg yolks, beaten with lemon juice and water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in corn syrup and lemon peel. Pour into large bowl and chill. Stir occasionally, until mixture mounds slightly when dropped from spoon.In medium bowl, beat egg whites until soft peaks form. Gradually add remaining sugar; beat until stiff. Fold into gelatine mixture. Turn into prepared crust. Chill until firm.
Recipe categories: Desserts, Pies and tarts, Lemon.
Rating:
Related ingredients:
sugar, pkg, pumpkin, raisins, cream cheese, softened, or 6 apples, peeled and sliced, unbaked 9-inch pie crust, pierced with fork, large can crushed pineapple unsweetened, drained and save juice, small boxes black cherry jello
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