Posted by Karen on October 28, 2000 at 16:34:42:
In Reply to: lemon chiffon pie and molasses gingerbread posted by Mihirah on October 28, 2000 at 14:59:34:
Lemon Chiffon Pie
3 eggs, separated
1 cup sugar
juice and grated rind of one lemon
1/4 tsp. salt
1 9-inch graham crust
Beat egg whites with 1/2 cup sugar until stiff.
Cook in double boiler egg yolks, lemon juice remaining
sugar and salt. Cook and stir constantly 10 minutes.
Fold in the egg whites and rind, turn into crust.
Bake 8 minutes at 350º, let cool.
Refrigerate, top with whipped cream
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Lemon Chiffon Pie
1 Deep dish pie shell, baked
1 ts Unflavored gelatin
1/4 c Water
3 Large eggs, separated
1 c Sugar
1/2 c Lemon juice
2 ts Grated lemon peel
3 Drops yellow food coloring
1 c Whipped topping, thawed
Chocolate shavings, garnish
Lemon slices, garnish
Soak gelatin in water.
In double boiler over gently simmering water, beat yolks;
add 1/2 cup sugar and lemon juice.Cook,stirring until
mixture coats the bottom of a spoon. Add grated lemon peel,
gelatin and food coloring.Stir well.Cool in refrigerator about
1/2 hour until slightly thickened.
Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
Fold in whipped topping. Spoon into baked pie crust.
Refrigerate 2 to 3 hours before serving. Garnish with chocolate
shavings and lemon slices.