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Tart Lemon Chiffon Pie

Yield one 9-inch pie


  • 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)

How to Make It

  1. Soften gelatin in cold water; set aside.

  2. 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.

  3. 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.

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

Oxmoor House Homestyle Recipes