Lemon Chiffon Pie

Chiffon Pies came into fashion during the 1940's after an evolution of egg white pies and whipped gelatin pies.   Here is a classic, the Lemon Chiffon, but feel free to change the type of juice to create a Lime Chiffon, Pineapple Chiffon and even a Coffee Chiffon.  Use caution with egg whites.

Enjoy!

Your Host,  Brad

Crumb Crust for 9" pie

1/4 cup cold water
1 packet gelatin
1 cup sugar
1/8 tsp salt
1 tsp grated lemon rind
1/2 cup lemon juice
4 eggs, separated

Preheat oven to 350°F.  Pat the crumb mixture into a pie pan and bake for 8-10 minutes; set aside.  Put the cold water into a saucepan, sprinkle the gelatin on top, a let it soften for 3-5 minutes.   Stir in 1/2 cup of the sugar and the salt, lemon rind, and lemon juice.  Add the egg yolks and stir vigorously until well blended.  Cook, stirring, over moderate heat until the gelatin has dissolved; do not allow to boil.  Chill until the mixture mounds when dropped from a spoon.

Beat the egg whites until they are foamy, then gradually add the remaining 1/2 cup of sugar, continuing to beat until smooth and shiny.  Fold the egg whites into the lemon mixture, spread in the pie shell, and chill until ready to serve.

 

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