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Lemon-Prune Chiffon Pie

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Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon
  Water 2⁄3 Cup (10.67 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Egg yolks 4
  Cut up cooked prunes 1 Cup (16 tbs)
  Grated lemon rind 1 Tablespoon
  Egg whites 4
  Cream of tartar 1⁄2 Teaspoon
  Baked pie shell 9 Inch
Directions

Combine 1/2 cup sugar and gelatin thoroughly in medium saucepan.
Beat water, lemon juice and egg yolks together lightly with a rotary beater.
Stir into gelatin mixture.
Set over moderate heat and cook, stirring constantly, just until mixture comes to a boil.
Remove from heat and set pan in ice water to chill mixture until it begins to mound when dropped from a spoon.
Remove from ice water and stir in prunes and lemon rind.
Beat egg whites and cream of tartar together until fluffy.
Start adding 1/2 cup sugar gradually, beating well after each addition.
Continue beating until stiff and glossy.
Fold in gelatin mixture.
Pour into baked pie shell and chill until set, at least 2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Pie

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