Lemon Chiffon Pie Good Recipes

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Lemon Chiffon Pie

"Light, fluffy lemon chiffon pie. This recipe is also exact the use of lime juice. Garnish each slice with sweetened whipped cream."

Ingredients :

1 (.25 ounce) bundle unflavored gelatin
1/4 cup cold water
four egg yolks
4 egg whites
1 cup white sugar
half cup clean lemon juice
1 teaspoon lemon zest
half of teaspoon salt
1 (9 inch) organized graham cracker crust

Instructions :

Prep :	Cook : 12M	Ready in :

Soften gelatin in water 5 minutes.
Beat yolks and upload half of cup of the sugar, lemon juice and salt. Cook within the pinnacle of a double boiler, stirring constantly, till of custard consistency. Add grated lemon zest and softened gelatin and stir very well. Cool.
When mixture starts to get thick, In a smooth bowl, whip egg whites till stiff, adding ultimate 1/2 cup sugar while whipping. Fold egg whites into custard.
Pour filling into pie shell and kick back in refrigerator. Serve when firm. Garnish with sweetened whipped cream if preferred.

Notes :

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