Lemon Chiffon Pie With Gingersnap Crust
Lemony and light. The lemon chiffon pairs well with gingersnap crust but a standard pie crust could be used as well. Make the night before to allow time for the filling to cool and set.Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 352.
Servings: 8
Ingredients
- 9 inch baked Gingersnap Cookie Crust
Lemon Filling
- 1 envelope unflavored gelatin
- 1/3 cup granulated sugar
- 4 eggs separated
- 1/3 cup water
- 1 tablespoon grated lemon peel
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
Garnishes
- Whipped Cream made from 1/2 cup heavy cream
- shredded lemon peel
Instructions
- In 1-quart saucepan, combine gelatin and 1/3 cup sugar.
- In small bowl with whisk, beat egg yolks, water, lemon peel and lemon juice. Stir into gelatin mixture.
- Cook over medium-low heat; stirring constantly, until mixture thickens and coats spoon. Remove saucepan from heat.
- In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar is completely dissolved.
- Use whisk to gently fold lemon mixture into egg whites just until blended.
- Pour into piecrust; use rubber spatula to even out surface. Refrigerate pie until lemon chiffon filling is set.
- To serve, spoon whipped cream in mounds around pie edge and sprinkle with shredded lemon peel.
Notes
