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Lemon Chiffon Pie Recipe |
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Lemon Chiffon Pie Recipe - 10 servingsIngredients: 1/3 cup fresh lemon juice 2/3 cup water 1 envelope unflavored gelatin 1/4 cup granulated sugar, plus 2 tablespoons 3 egg yolks, slightly beaten 1 tablespoon lemon zest 5 egg whites 1/2 teaspoon cream of tartar 1 Easy Pastry Crust, baked 10 strawberries, thinly sliced |
Method: In a saucepan, combine lemon juice, water, gelatin, 1/4 cup of the sugar and egg yolks. Heat just to boiling, stirring constantly. Remove from heat. Stir in lemon zest. Place saucepan in a larger saucepan filled with ice and water. Refrigerate 20 minutes or until mixture mounds when dropped from a spoon. Beat egg whites and cream of tartar to soft peaks, gradually add remaining 2 tablespoons sugar and beat to stiff peaks. Fold in lemon mixture. Mound into pie shell and chill at least 3 hours. Just before serving, layer top of each piece with sliced strawberries, if desired. |
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