Lemon chiffon pie
8-inch pie, 6 servings
1 8-inch graham cracker crust (p. [65]) or baked pastry shell (p. [64])
1 tablespoon unflavored gelatin
¼ cup cold water
3 egg yolks
½ cup lemon juice
½ teaspoon grated lemon rind
¾ cup sugar
3 egg whites
¼ teaspoon salt
Prepare graham cracker crust or pastry shell.
Soften gelatin in cold water. Beat egg yolks slightly. Add juice, rind, and half the sugar. Cook over low heat, stirring constantly, until mixture begins to thicken, 10 to 15 minutes.
Add gelatin; stir until dissolved. Chill until mixture begins to thicken.
Beat egg whites until foamy. Add salt and beat until soft peaks form. Slowly add remaining sugar, beating constantly until stiff. Fold into chilled mixture.
Pour into crust and chill until firm.
Note: Use only clean, sound-shelled eggs in this recipe.
Variation
Lime chiffon pie.—Use ½ cup lime juice and ½ teaspoon grated lime rind in place of lemon. Add a few drops of green food coloring to dissolved gelatin before chilling.