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Full Online Book HomeLearning KitchenPies - Lemon - Lemon Chiffon Pie By Meryl
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Pies - Lemon -  Lemon Chiffon Pie By Meryl Post by :brianlee Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3311

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

Pies - Lemon - Lemon Chiffon Pie By Meryl

Printed from Allrecipes, Submitted by Ginger Perkins

1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
4 egg yolks
4 egg whites
1 cup white sugar
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1 (9 inch) prepared graham cracker crust



Soften gelatin in water 5 minutes.

Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.

When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.

Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.
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Pies - Lemon -  Lemon Chiffon Pie By Scooby Pies - Lemon - Lemon Chiffon Pie By Scooby

Pies - Lemon -  Lemon Chiffon Pie By Scooby
1 package Unflavored gelatin 1 cup Sugar 1/2 tsp. Salt 4 Egg yolks 1/3 cup Lemon juice 1 tsp. Grated lemon peel 4 Egg whites 1/2 cup Whipping cream; whipped 1 Baked 9 inch pastry shell, cooled In saucepan, combine gelatin, 1/2 cup of the sugar and salt. Beat together yolks, lemon juice and 2/3 cup water. Stir into gelatin mixture. Stir over medium heat till mixture comes to a boil and gelatin dissolves. Remove from heat and stir in peel. Chill. Stir occasionally until partially set. Beat egg whites till soft peaks form. Fold in gelatin mixture. Fold in whipped
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Pies - Lemon -  Lemon Chiffon Pie By Judy Ray Pies - Lemon - Lemon Chiffon Pie By Judy Ray

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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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