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Lemon Chiffon Pie

SUBMITTED BY: GINGER P

"Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream."

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Original recipe yield 1 - 9 inch

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USMETRIC

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.

Reviewed on Apr. 17, 2006 by nanciejean

I actually have this recipe from an old cookbook. The only difference is that in that... MORE

Reviewed on Nov. 26, 2002 by KIKUCHAN

Fresh lemon juice is a must. Do not use reconstituted lemon juice because the flavor will be... MORE

Reviewed on Jan. 9, 2004 by laurie

Made this in addition to the chocolate cheesecake as a lighter, more refreshing change. Was... MORE

Reviewed on Nov. 26, 2002 by LANNOGIRL

This is a favorite in my family. It has replaced lemon meringue pie because it's lighter and... MORE

Reviewed on Aug. 20, 2008 by mofojo1024

I made this for a co-workers birthday. He really liked it, but I thought it was just ok. ... MORE

Reviewed on Jan. 14, 2008 by Laura Jean

I know nothing about Chiffon Pies but it's what my mother requested so I went for it. I was... MORE

Reviewed on Apr. 26, 2007 by Jezze

Giving it a 5 star, just 'cause I know next time I make it that's what it'll be. Not sure what... MORE

Reviewed on Mar. 27, 2007 by misspiggy067

I thought about only giving 4 stars, because making the custard was a bit of a pain...no... MORE