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Lemon Chiffon Pie

Source of Recipe


Unknown






List of Ingredients



• 1 (9-inch) baked pie shell
  
• 4 egg yolks, slightly beaten
  
• 1/2 cup sugar
  
• 2/3 cup water
  
• 1/3 cup lemon juice
  
• 1 envelope unflavored gelatin
  
• 1 Tbsp grated lemon peel
  
• 4 egg whites
  
• 1/2 tsp cream of tartar
  
• 1/2 cup sugar
  






Instructions



1. Mix egg yolks, 1/2 cup sugar, the water, lemon juice, and gelatin in saucepan. Heat just to boiling over medium heat, stirring constantly; remove from heat. Stir in lemon peel.
   
   
2. Place pan in bowl of ice and water (or refrigerate), stirring occasionally, until mixture mounds when dropped from a spoon.
   
   
3. Beat egg whites and cream of tartar until foamy. Beat in 1/2 cup sugar (1 tablespoon at a time); continue beating until stiff and glossy. Do not under-beat. Fold in lemon mixture; mound into pie shell.
   
   
4. Refrigerate until set, at least 3 hours. Serve with sweetened whipped cream, if desired.
   
   Refrigerate any remaining pie immediately.