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Full Online Book HomeLearning KitchenPies - Lemon - Lemon Chiffon Pie By Becky
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Pies - Lemon -  Lemon Chiffon Pie By Becky Post by :fleshas Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2894

Click below to download : Pies - Lemon - Lemon Chiffon Pie By Becky (Format : PDF)

Pies - Lemon - Lemon Chiffon Pie By Becky

1 1/2 tsp. gelatin
1/3 cup cold water
1 cup sugar
3 tbsp. lemon juice
grated rind of 1 lemon
dash of salt
4 eggs, separated
baked and cooled pie shell (8 inch)
whipped cream


Soften gelatin in 2 tbsp. of the cold water.

Beat the egg yolks. Add the remaining water and 1/2 cup of the sugar, lemon juice, lemon rind, and salt to the beaten egg yolks. Cook over boiling water, stirring constantly, until just thickened. Stir the gelatin into the egg mixture and stir until dissolved. Cool until syrupy.

Beat egg whites until stiff. Gradually beat in the rest of the sugar until thick and smooth. Then fold into the cooled lemon mixture.

Turn into pie shell and chill until firm. Spread with whipped cream and serve. Makes 6 servings.

Source: The Modern Family Cookbook (1942)
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1 Tablespoon unflavored gelatin 1/2 Cup cold water 4 eggs, separated 1 Cup sugar 1/2 Cup lemon juice 1/2 Teaspoon salt 1 Tablespoon grated lemon rind Graham cracker crumb pie crust Whipped cream Directions: Soften gelatin in water for 5 minutes. Beat egg yolks and add 1/2 cup sugar, lemon juice and salt. Cook over boiling water until custard consistency. Add grated rind and softened gelatin and stir thoroughly. Cool. When mixture begins to thicken, fold in stiffly beaten egg whites to which remaining 1/2 cup sugar has been added. Fill crumb crust and chill. Spread with whipped cream.
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Crust: 2 cups graham cracker crumbs 2/3 cup melted butter Preheat oven to 350° F. Mix together and press all around and up the sides of a greased 9-inch spring-form pan. Bake for 8 minutes. Filling: 5 eggs 1 cup sugar 1 envelope Knox® gelatin 2 large lemons (grate rinds) 1/3 cup water 1/2 cup whipped cream Separate eggs. Beat yolks and add 1/2 cup sugar and juice and rind of lemons. Cook in double boiler, stirring until thickened. Mix gelatin in cold water and add to hot custard. Remove from heat. Whip egg whites, gradually
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