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Lemon Chiffon Pie 2

Ingredients
 

1 envelope unflavored
1 gelatine
1/2 cup cold water
4 eggs -- separated
1 cup c and h granulated sugar
2 tsp grated lemon peel
1/2 cup lemon juice
1/4 tsp salt
1 baked 9 crumb crust -- or-
1 pastry shell
1 sweetened whipped cream



 
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Preparation
 
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

Recipe By :

 

 
Servings:
1


 

 

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