Lemon Chiffon Pie

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Lemon Chiffon Pie

Lemon Chiffon Pie Recipe

This Lemon Chiffon Pie is great for a ladies’ lunch menu. I love the tart lemon taste in a light fluffy mixture. It is to be noted that it should be kept in the refrigerator until serving time and then leftovers immediately returned to the refrigerator.

Ingredients for Lemon Chiffon Pie

  • 9-inch Baked Pie shell
  • 4 Egg Yolks, slightly beaten
  • ½ cup Sugar
  • 1 envelope (1 Tablespoon) Unflavored Gelatin
  • 2/3 cup Water
  • 1/3 cup Lemon Juice
  • 1 Tbsp Lemon Peel, grated
  • 4 Egg Whites
  • ½ Tsp Cream of Tartar
  • ½ cup Sugar

Method for Lemon Chiffon Pie

Prepare baked pie shell.
In saucepan blend egg yolks, ½ cup sugar, the gelatin, water, and lemon juice. Cook over medium heat, stirring constantly, just until mixture comes to boiling. Stir in lemon peel.
Place pan in cold water; cool until mixture mounds slightly when dropped from spoon.
Beat egg whites with Cream of Tartar until frothy. Gradually beat in ½ cup sugar. Continue beating until stiff and glossy. Do not under beat.
Fold in lemon mixture. Pile into cooled pie shell.
Chill several hours or until set.
Serve with whipped cream, if desired.

Note: Refrigerator leftover pie immediately.

Lemon Chiffon Pie

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About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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