Lemon chiffon pie#2

 
                            LEMON CHIFFON PIE #2
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Envelope unflavored
                         Gelatine
      1/2   c            Cold water
    4                    Eggs -- separated
    1       c            C and H Granulated Sugar
    2       ts           Grated lemon peel
      1/2   c            Lemon juice
      1/4   ts           Salt
    1                    Baked 9" crumb crust -- OR-
                         Pastry shell
                         Sweetened Whipped Cream
 
   In sauce pan soften gelatine in cold water.  Add
   slightly beaten egg yolks, 1/2 cup sugar, lemon peel
   and juice.  Cook stirring constantly until sugar is
   dissolved and gelatine ismelted.  (About 5 minutes.  )
   Cool stirring occasionally until firm but not hard.
   In large mixing bowl beat eggs with salt until foamy;
   gradually beat in remaining 1/2 cup sugar until stiff
   peaks form.  Set aside.  Beat thickened gelatine
   mixture until light and fluffy. Gently fold in beaten
   egg whites.  Heap lightly into pie shell. Refrigerate 3
   hours or longer until firm.  Top with sweetened
   whipped cream before serving.
   MICROWAVE DIRECTIONS: Soften gelatine in cold water in
   deep 1 quart glass bowl.  Add slightly beaten egg
   yolks, 1/2 cup sugar, lemon peel and juice. Microwave
   on medium power (50%) 4 minutes stirring every minute
   until sugar is
   dissolved and gelatine is melted.  Precede {sic} as
   directed in recipe.
   
   Reprinted with permission from _Pies On Parade_ (Jean
   Porter, C and H Sugar Kitchen) Electronic format by
   Karen Mintzias
   
   Recipe By     :
  
 
 
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