1 envelope unflavored
1 gelatine
1/2 cup cold water
4 eggs -- separated
1 cup c and h granulated sugar
2 tsp grated lemon peel
1/2 cup lemon juice
1/4 tsp salt
1 baked 9 crumb crust -- or-
1 pastry shell
1 sweetened whipped cream
A Recipe for
Lemon Chiffon Pie #2
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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This Recipe for Lemon Chiffon Pie #2 is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Lemon Chiffon Pie #2 from the recipe cookbook of Recipes-to-go (Fruit)
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Food Tip |
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In sauce pan soften gelatine in cold water. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly
until sugar is dissolved and gelatine ismelted. (About 5 minutes. )
Cool stirring occasionally until firm but not hard. In large mixing
bowl beat eggs with salt until foamy; gradually beat in remaining 1/2
cup sugar until stiff peaks form. Set aside. Beat thickened
gelatine mixture until light and fluffy. Gently fold in beaten egg
whites. Heap lightly into pie shell. Refrigerate 3 hours or longer
until firm. Top with sweetened whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart
glass bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel
and juice. Microwave on medium power (50%) 4 minutes stirring every
minute until sugar is dissolved and gelatine is melted. Precede {sic}
as directed in recipe.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias
Recipe By :
Serves: 1
Lemon Chiffon Pie #2 Recipe brought to you by Recipes To-Go