Description[]
Light and luscious lemon chiffon is just the ticket after serving a heavy meal. Use caution though as immune compromised persons should not eat raw eggs or raw egg whites.
Ingredients[]
- 8-inch single pie crust, baked, or 8-inch graham cracker crust
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- 3 eggs, separated
- ½ cup lemon juice
- ½ teaspoon grated lemon rind (zest)
- ¾ cup sugar
- ¼ teaspoon salt
Directions[]
- prepare baked pie crust or graham cracker crust, your choice.
- soften gelatin in cold water.
- beat egg yolks slightly.
- add lemon juice, rind and half the sugar.
- cook over low heat, stirring constantly, until mixture begins to thicken. This should take between 10 to 15 minutes.
- add gelatin and stir until dissolved.
- chill until mixture begins to thicken.
- beat egg whites until foamy.
- add salt and beat until stiff peaks begin to form.
- add remaining sugar, slowly to incorporate sugar granules into egg whites, beat constantly until stiff.
- fold egg whites into chilled egg yolk mixture.
- pile into prepared pie crust.
- chill.
Warnings[]
- Use only clean, uncracked eggs in this recipe. Immune compromised persons, including young children and the elderly, should not eat any raw eggs or raw egg whites.
Things You'll Need[]
- Measuring cups and spoons
- Pie plate
- Mixer
Sources and Citations[]
- USDA Family Fare A Guide to Good Nutrition, #1, 1978.