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Lemon Chiffon Pie

Quickandeasymenu's picture
Ingredients
  Unflavored gelatin 1 Ounce (1 Envelope)
  Cold water 3⁄4 Cup (12 tbs)
  Eggs 3 , separated
  Light corn syrup 3⁄4 Cup (12 tbs)
  Grated lemon rind 1 Teaspoon
  Fresh lemon juice 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  9 inch graham cracker crust 1 , baked
Directions

Sprinkle gelatin over water in a heavy 2 quart saucepan.
Stir in egg yolks, corn syrup, lemon rind and lemon juice; cook, stirring constantly.
Cool over low heat until slightly thickened. (Do not boil.)
In a small bowl with mixer at high speed, beat egg whites until soft peaks form.
Gradually beat in sugar; continue beating until stiff peaks form.
Fold egg white mixture into yolk mixture.
Spoon into crust; chill until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Pie
Interest: 
Quick

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