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Lemon Chiffon Pie




Source of Recipe


chef Fred Batchelor


Recipe Introduction


Fred Batchelor, former executive chef at the Denver Dry Goods Tea Room, sent this recipe in response to a request. Makes one 9-inch pie.


List of Ingredients




1 envelope unflavored gelatin
1/4 cup cold water
4 egg yolks, slightly beaten
2/3 cup sugar
2 teaspoons grated lemon peel
1/2 cup lemon juice
1/4 teaspoon salt
2 drops yellow food coloring
4 egg whites
1/2 cup sugar
1 baked 9-inch pastry pie shell

Recipe





Soften gelatin in cold water. Set aside.

Mix egg yolks, sugar, lemon peel, juice and salt in top of double boiler. Cook over simmering water, stirring constantly, until mixture is slightly thickened.

Blend gelatin into the egg yolk mixture until gelatin is dissolved. Mix in the food coloring. Cool until mixture is partially set.

Beat egg whites until frothy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed. Spread over gelatin mixture and fold together. Turn into pastry pie shell. Chill until firm.