Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Cuisine: United States
Ingredients: ½ c. heavy cream, whipped; 1 tsp. grated lemon peel; ⅔ c. water; 9" Graham Cracker Crumb Crust; 1 c. sugar; 1 envelope unflavored gelatin; 4 eggs, separated; ⅛ tsp. salt; ⅓ c. lemon juice

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Refreshing dessert after a heavy meal

Ingredients

9" Graham Cracker Crumb Crust
1 envelope unflavored gelatin
1 c.

Americas
United States
Dessert
Vegetarian
Pie

Method

Combine gelatin, ½ c. sugar and salt; mix well. Beat egg yolks, lemon juice and water together. Stir into gelatin mixture and cook, stirring constantly, over medium heat about 5 minutes, or until mixture just comes to a boil.
Remove from heat, stir in lemon peel and chill until mixture is partially set. Stir occasionally while chilling.
Beat egg whites