Lemon Chiffon Pie Chef John Recipes
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| Lemon Chiffon Pie |
"Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream."
Ingredients :
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup cold water
- 4 egg yolks
- 4 egg whites
- 1 cup white sugar
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1 (9 inch) prepared graham cracker crust
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- 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.
Notes :
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