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.
- 8-inch single pie crust, baked, or 8-inch graham cracker crust
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- 3 egg yolks
- ½ cup lemon juice
- ½ teaspoon grated lemon rind (zest)
- ¾ cup sugar
- 3 egg whites
- ¼ teaspoon salt
- prepare baked pie crust or graham cracker crust, your choice.
- soften gelatin 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.
- Use only clean, uncracked eggs in this recipe. Immune compromised persons, including young children and the elderly, should not eat any raw eggs or raw egg whites.
Things You'll Need Edit
- Measuring cups and spoons
- Pie plate
Sources and Citations Edit
- USDA Family Fare A Guide to Good Nutrition, #1, 1978.