-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