How Do You Make A Lemon Chiffon Pie?
Light and luscious lemon chiffon is just the ticket after serving a heavy meal. Use caution though as immune compromised persons should not eat raw eggs or raw egg whites. • Prepare baked pie crust or graham cracker crust, your choice. • Soften gelatin in cold water. • Beat egg yolks slightly. • Add lemon juice, rind and half the sugar. • Cook over low heat, stirring constantly, until mixture begins to thicken. This should take between 10 to 15 minutes. • Add gelatin and stir until dissolved. • Chill until mixture begins to thicken. • Beat egg whites until foamy. • Add salt and beat until stiff peaks begin to form. • Add remaining sugar, slowly to incorporate sugar granules into egg whites, beat constantly until stiff. • Fold egg whites into chilled egg yolk mixture. • Pile into prepared pie crust. Chill.