Lemon Chiffon Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 290. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 envelope unflavored gelatin
- 1/2 cup sugar
- 4 slightly beaten egg yolks
- 1/2 cup water
- 1/2 cup lemon juice
- 1 teaspoon finely shredded lemon peel
- 4 egg whites
- 1/4 cup sugar
- 1/2 cup whipping cream
- Baked Pastry Shell (see recipe, page 293)
Instructions
- In a saucepan combine 1 envelope unflavored gelatin and 1/2 cup sugar. Beat together 4 slightly beaten egg yolks, 1/2 cup water, and 1/2 cup lemon juice. Stir into gelatin mixture. Cook and stir till mixture boils and gelatin dissolves. Remove from heat. Stir in 1 teaspoon finely shredded lemon peel. Chill to consistency of corn syrup, stirring occasionally. Remove from refrigerator (mixture will continue to set).
- Immediately beat 4 egg whites till soft peaks form. Gradually add 1/4 cup sugar, beating till stiff peaks form. When gelatin is partially set (consistency of unbeaten egg whites), fold in stiff-beaten whites. Beat 1/2 cup whipping cream till soft peaks form. Fold into gelatin mixture. Chill till mixture mounds when spooned. Spoon into Baked Pastry Shell (see recipe, page 293). Chill for 4 hours or till firm.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Lemon Chiffon Pie" by kurmanstaff; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/62558987@N07/50035505127. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.