Lemon Chiffon Pie#2

* Exported from MasterCook *

LEMON CHIFFON PIE #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Envelope unflavored
Gelatine
1/2 c Cold water
4 Eggs -- separated
1 c C and H Granulated Sugar
2 ts Grated lemon peel
1/2 c Lemon juice
1/4 ts Salt
1 Baked 9" crumb crust -- OR-
Pastry shell
Sweetened Whipped Cream

In sauce pan soften gelatine in cold water. Add
slightly beaten egg yolks, 1/2 cup sugar, lemon peel
and juice. Cook stirring constantly until sugar is
dissolved and gelatine ismelted. (About 5 minutes. )
Cool stirring occasionally until firm but not hard.
In large mixing bowl beat eggs with salt until foamy;
gradually beat in remaining 1/2 cup sugar until stiff
peaks form. Set aside. Beat thickened gelatine
mixture until light and fluffy. Gently fold in beaten
egg whites. Heap lightly into pie shell. Refrigerate 3
hours or longer until firm. Top with sweetened
whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in
deep 1 quart glass bowl. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Microwave
on medium power (50%) 4 minutes stirring every minute
until sugar is
dissolved and gelatine is melted. Precede {sic} as
directed in recipe.

Reprinted with permission from _Pies On Parade_ (Jean
Porter, C and H Sugar Kitchen) Electronic format by
Karen Mintzias

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