Classic Lemon Chiffon Pie
|Pastry||1 (For Single Crust Pie)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Shredded lemon peel||1 Teaspoon (Set Aside)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Egg yolks||4 , beaten|
|Whipping cream||1⁄2 Cup (8 tbs)|
Use you favorite recipe and prepare pastry.
Roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Combine 1/2 cup sugar, gelatin, and salt.
Stir in water, lemon juice, and egg yolks.
Cook and stir over medium heat till mixture thickens slightly.
Remove from heat; stir in lemon peel.
Chill gelatin mixture to the consistency of corn syrup, stirring occasionally.
Immediately beat egg whites till soft peaks form.
Gradually add 1/2 cup sugar, beating to stiff peaks.
When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites.
Whip cream till soft peaks form.
Fold into gelatin mixture.
Chill till mixture mounds when spooned.
Turn into baked pastry shell.
Chill several hours or overnight till set.
Cover and chill to store.