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
- 1/4 cup cold water
- 3 egg yolks
- 1/2 cup lemon juice
- 1/2 teaspoon grated lemon rind (zest)
- 3/4 cup sugar
- 3 egg whites
- 1/4 teaspoon salt
Steps
- Prepare baked pie crust or graham cracker crust, your choice.
- Softengelatin 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 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.