-CRUST-
1 c All purpose flour
1/4 c Sugar
1 tb Grated lemon peel
1/2 c Butter
1 Egg yolk, slightly beaten
1/2 ts Vanilla
1 ts Lemon juice
FILLING
4 Eggs, separated
1 c Sugar, divided
1/3 c Lemon juice
2 tb Grated lemon peel
1/2 ts Unflavored gelatin
1/4 ts Salt
Whipped cream and lemon peel
-for garnish
I found a couple of recipes for Lemon Chiffon Pie, although neither
specifically uses lemon gelatin. Since this is my first time sending in a
recipe, I hope you’ll be understanding if I’ve done it wrong. I want to
make sure I give proper credit, so here is exactly what the cookbook – –
“The Treasury of Creative Cooking” – By the Editors of Consumer Guide – –
has to say: “Toni Canfill was the second place winner in the Juior division
of the Citrus Pie Contest at the National Orange Show, San Bernardino,
California.”
Preheat oven to 400 F. For crust, combine flour, 1/4 C sugar and 1 Tb.
lemon peel in medium bowl. Cut in butter until misxture resembles coarse
crumbs. Stir in egg yolk, vanilla and 1 tsp. lemon juice. Press evenly in 9
inch pie plate; Trim and flute edge. Prick dough and line with foil. Fill
with dried beans, uncooked rice or pie weights and bake 10 minutes. Remove
foil lining and beans (etc.); cool completely on wire rack.
For filling: beat 4 egg yolks in small bowl; Combine with 1/2 C sugar, 1/3
C lemon juice, 2 Tbs. lemon peel and the gelatin in top of double boiler;
Cook over boiling water 5 minutes or until thichened, stirring constantly;
Remove from heat; Beat egg whites and salt in large bowl until soft peaks
form. Gradually add remaining 1/2 C sugar, beating until stiff and glossy;
Fold egg white mixture into lemon mixture; Pour into cooled crust.
Refrigerate until set; Garnish with whipped cream and lemon peel.
Yields
1 Servings