Monday, June 14, 2010

Lemon Chiffon Pie

This is my great Aunt Frances' recipe.  My Dad's family was full of great cooks and he was smart enough to gather these family recipes before it was too late. I love making stuff like this because you don't see these recipes very often as they are much more traditional than your trendy coconut milk lavender creme brule type desserts that are all the rage these days.  Plus, it feels like a great way to honor the memory of these wonderful ladies in my family, most of whom passed away while I was still a child.

This pie is light and perfect for summer.  And, if you have a prolific lemon tree in your backyard, like we do, it is a great way to use up some lemons!  Enjoy!

(By the way, still pregnant, due on Friday, and beginning to think this may drag on for awhile...ugh!)

1 envelope Knox Gelatin
¼ cup cold water
4 eggs, separated
1 cup sugar (divided)
½ cup lemon juice
½ teaspoon salt
1-2 teaspoons grated lemon rind
1 cup fresh whipped cream

Bake pie crust according to package directions, if you choose a frozen one, or according to directions if you make your own, and let cool. (I regret being lazy and not making my own.  The frozen one I bought sunk a little so we ended up with a rather thick bottom crust and not much on the sides.) 
Add ½ cup sugar, lemon juice and salt to beaten egg yolks. Cook over boiling water until it is custard consistency, (coats a spoon). Sprinkle gelatin on top of cold water (at the last minute), then add to hot custard and stir until dissolved. Add grated lemon rind. Cool.

When it begins to thicken, fold in stiffly beaten egg whites. To the egg whites you have added remaining ½ cup sugar.

Fill baked pie shell and leave to set in the refrigerator for at least 30 minutes. Spread thin layer of fresh whipped cream on top.  I garnished with some fresh blackberries and lemon rind. 


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