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Lemon chiffon
Preparation info
- Yield: Approximately 28 ounces ,
12
servings, each weighing approximately 2⅓ ounces - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
| < |
Method
- Place the gelatin sheets in a small bowl with enough cold water to cover them.
- Allow to soften and when soft, remove gelatin from water, squeezing out any excess liquid. Set aside the squeezed-out gelatin in a small bowl until ready to use.
- Line the bottom of a rectangular pan approximately 6 inches by 12 inches by ½ inch deep with a sheet of food-grade