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Lemon Chiffon Pie |
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Serves: 6 Print this Recipe1 1/4 cups graham cracker crumbs 1/3 cup butter melted 1/4 cup sugar 1 envelope gelatin unflavored 1/2 cup sugar 1/8 teaspoon salt 4 eggs yolk, beaten 1/2 cup water cold 1 teaspoon lemon peels grated 1/2 cup lemon juice 4 egg whites 1/2 cup sugar Preheat oven to 375 degrees F. Make crust by mixing graham cracker crumbs, melted margarine, and 1/4 cup sugar. Press mixture evenly in bottom and up sides of 9-inch pie pan. Bake for 8 minutes. Cool. Make filling by combining gelatin, 1/2 cup sugar, and salt in saucepan. Stir in beaten egg yolks, water, lemon peel, and lemon juice. Cook and stir over medium heat till gelatin dissolves and mixture is thick and bubbly. Remove from heat. Chill to consistency of corn syrup, stirring occasionally. Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar, beating till stiff peaks form. Fold egg whites into lemon mixture. Spoon into graham cracker shell. Chill for several hours before serving. If desired, serve with dollop of whipped cream and garnish with thin lemon slice. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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