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Lemon Chiffon Pie

Blender.Splendor's picture
Ingredients
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Boiling water 2 Tablespoon
  Eggs 4 , separated
  Lemon 1 , quartered, seeded, and peeled
  Salt 1⁄4 Teaspoon
  9-inch graham cracker pie crust/Pastry shell 1
  Sugar 1⁄2 Cup (8 tbs) (For Egg Whites)
Directions

Soften gelatine in cold water in Osterizer container.
Add boiling water, cover and process at STIR until gelatine is dissolved.
Push BLEND button, remove cover and add egg yolks, lemon, salt and 1/2 cup sugar.
Continue processing until sugar is dissolved.
Chill in refrigerator.
Beat egg whites with rotary beater until foamy.
Gradually add remaining 1/2 cup sugar and beat until stiff.
Fold chilled mixture into egg whites.
Pour into prepared pie shell and chill until firmly set.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Pie
Servings: 
1

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