Lemon Chiffon Pie
This recipe appeared in a larger article featuring lemon pie recipes.
Beat egg yolks until thick and lemony. Combine egg yolks with 1 cup of the sugar, lemon rind, lemon juice and salt in a heavy saucepan. Cook over medium heat, stirring constantly, 5 minutes or until mixture thickens. Remove from heat and add gelatin/water mixture. Stir until gelatin dissolves. Set aside, and allow to cool.
Have egg whites at room temperature. Beat egg whites until foamy. Gradually add 1/2 cup sugar, a tablespoonful at a time, beating until soft peaks form. Carefully fold egg whites and whipped cream into cooled lemon mixture. Pile into cooled 9-inch crust. Chill until set. Makes one pie.
Prep time: 10 minutes; Cooking time: 25 minutes; Total time: 35 minutes
Recipe editor Patricia Mitchell
Here are links to our piecrust recipes.
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