Monday, June 14, 2010
Lemon Chiffon Pie
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.