Easy Lemon Chiffon Pie
1 Envelope of unflavored gelatin
1/4 cup Cold water
4 Eggs, separated
1 cup Sugar
1-1/2 tsp Grated lemon rind
1/2 cup Fresh lemon juice
1/8 tsp Salt
1/2 cup Sugar
1/2 cup Whipping cream, whipped
9-inch graham cracker crust
Mix the gelatin with the cold water and set aside.
Beat egg yolks until thick and lemony. Combine egg yolks with 1 cup of the sugar, lemon rind, lemon juice and salt in a heavy saucepan. Cook over medium heat, stirring constantly, 5 minutes or until mixture thickens.
Remove from heat and add gelatin/water mixture. Stir until gelatin dissolves. Set aside, and allow to cool.
Beat room-temperature egg whites until foamy. Gradually add 1/2 cup sugar, a spoonful at a time, beating until soft peaks form. Carefully fold egg whites and whipped
cream into cooled lemon mixture. Pile into graham cracker crust. Chill until set.
member logon
