Lemon Chiffon Pie recipe
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- 1 (.25 ounce) package unflavored gelatin ¼ cup cold water 4 egg yolks 4 egg whites 1 cup white sugar ½ cup fresh lemon juice 1 teaspoon lemon zest ½ teaspoon salt 1 (9 inch) prepared graham cracker crust
Nutrition Info
- 190.3 caloriescarbohydrate: 30.8 gcholesterol: 68.3 mgfat: 6.4 gfiber: 0.4 gprotein: 3.5 gsaturatedFat: 1.6 gservingSize: -sodium: 233 mgsugar: 24.6 gtransFat: : -unsaturatedFat: : -
Directions Lemon Chiffon Pie
Directions
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Soften gelatin in water 5 minutes.
Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.