Fresh Lemon Chiffon Pie
- 3 eggs, separated
- 1 cup sugar
- juice and grated rind of one lemon
- 1/4 tsp. salt
- 1 9-inch graham crust
- Beat egg whites with 1/2 cup sugar until stiff.
- Cook in double boiler egg yolks, lemon juice remaining sugar and salt. Cook and stir constantly 10 minutes. Fold in the egg whites and rind, turn into crust.
- Bake 8 minutes at 350º, let cool.
- Refrigerate, top with whipped cream
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