| Lemon Chiffon Pie
4 eggs, separated
1/2 c. sugar
1 lemon
1 envelope Knox gelatin
1/3 c. cold water
Baked pie shell
Whipped cream |
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Dissolve gelatin in cold water. Cook egg yolks, sugar, juice and rind of 1 lemon in double boiler until thick. Add a pinch of salt and softened gelatin. Beat egg whites until thick. Add 1/2 cup sugar and beat until real thick. Fold into yolk mixture. Put into pie shell and top with whipped cream. Lemon Chiffon Pie
1 env. unflavored gelatin
1/4 c. cold water
2 tbsp. boiling water
4 eggs, separated
1 lemon, quartered, seeded & peeled
1/4 tsp. salt
1/2 c. sugar
2 tbsp. sugar for egg whites
1 9" graham cracker, or baked pastry shell
In bowl, soften gelatin with cold water. Add boiling water and beat with a mixer until gelatin is dissolved. Turn mixer on high and add egg yolks, lemon, salt and 1/2 cup sugar Mix until sugar is dissolved. Chill in refrigerator. In a bowl with a mixer beat the egg whites until foamy. Gradually add the 2 tablespoons of sugar and heat until stiff. Fold the chilled mixture into the egg whites. Pour into the prepared pie shell and chill until firmly set. Lemon Chiffon Pie
1 tbsp. gelatin
1/3 c. lemon juice
Grated rind of 1/2 lemon
4 egg yolks
4 egg whites
1 c. sugar
Dash of salt
1 baked pie shell
Soften gelatin in cold water. Combine egg yolks, 1/2 cup sugar, salt, lemon juice and rind. Blend well. Cook in double boiler until thick and foamy, beating constantly with rotary beater (about 3 minutes). Remove from heat. Add gelatin mixture. Cool. Beat egg whites until stiff, but not dry. Gradually add remaining 1/2 cup sugar, beating after each addition. Fold into gelatin mixture until well blended. Pile lightly in baked pie shell. Chill several hours, or until firm. |
