Lemon Chiffon Crust


  • 3 egg yolks, slightly beaten
  • 1 1/2 cups water
  • 1/2 cup sugar
  • 1 package (3-oz.) lemon flavored gelatin
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons grated lemon rind
  • 3 egg whites
  • Dash of salt
  • 1 baked 9 inch pie shell, or crumb crust
  1. Combine egg yolks and 1 cup of water in saucepan, add 1/4 cup of the sugar. Cook and stir over low heat until mixture is slightly thickened and just comes to a boil.
  2. Remove from heat. Add gelatin and stir until dissolved. Add remaining 1/2 cup of water, lemon juice, and rind, chill until slightly thickened.
  3. Beat egg whites and salt until foamy throughout. Gradually beat in remaining 1/4 cup sugar and continue beating until mixture will stand in stiff peaks. Fold in thickened gelatin and blend well.
  4. Chill again if necessary, until mixture will mound. Spoon into pie shell and chill until firm, about 4 hours.



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