Nov 1, 2009

Lemon Chiffon Pie

With Thanksgiving on the horizon, it's time to be thinking about pie. So the next several posts will be dedicated to that subject. I've always been a fan of pumpkin pie, and the basic recipe that you find on the side of a can of pumpkin usually suits me just fine. Warm pumpkin pie with a dollop of whipped cream is heavenly. But if you'd like to try something new or something in addition to traditional pumpkin pie, stay tuned. Also, anyone who'd like to post their own favorite pie recipe on this blog can just let me know.

This first pie recipe is one I haven't made for a number of years, but it is so good that I can recreate the taste in my mind with little conscious effort on my part. Lemon Chiffon Pie--sweet, tart, light, and fluffy.

1 envelope unflavored gelatin (1 tablespoon)
1/2 cup sugar
1/2 teaspoon salt
4 eggs, with whites and yolks separated
1/3 cup lemon juice
2/3 cup water
1 teaspoon grated lemon peel
1/2 cup sugar
1/2 cup whipping cream, whipped

In saucepan combine gelatin, sugar, and salt. In a small bowl beat egg yolks, lemon juice, and water; then stir this into the gelatin mixture. Cook and stir over medium heat just until mixture comes to boiling. Remove from heat and stir in lemon peel. Chill, stirring occasionally, until partially set.

Beat egg whites till soft peaks form. Gradually add sugar, beating till stiff peaks form and sugar has dissolved; fold in gelatin mixture. Now fold in whipped cream. Pile filling into baked 9-inch pastry shell; chill until firm. Serve with a dollop of extra whipped cream.

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