Tart Lemon Chiffon Pie

Recipe from

Oxmoor House


1 envelope unflavored gelatin
1/4 cup cold water
4 eggs, separated
1 3/4 cups sugar, divided
1 tablespoon lemon rind
3/4 cup fresh lemon juice
1/8 teaspoon salt
1 (9-inch) graham cracker piecrust
Whipped cream (optional)
Lemon slices (optional)


Soften gelatin in cold water; set aside.

Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind and juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat; add gelatin. Stir well. Cool.

Beat egg whites (at room temperature) until foamy; gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form.

Fold egg whites into lemon mixture; pour into piecrust. Chill. Garnish with whipped cream and lemon, if desired.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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