Friday, September 14, 2007

Lemon Chiffon Pie

We learned how to make this at an Enrichment activity last week. So good and I'm not really a lemon fan. Worth the try.

2 cups sugar
1/2 cup + 1 T cornstarch
1 T grated lemon peel
1 cup lemon juice
3 C boiling water
8 eggs, separated
1/4 cup margarine or butter
egg whites, whipped
2/3 cup sugar
1/4 tsp cream of tartar

In heavy saucepan, combine sugar and cornstarch; add lemon juice and lemon peel. In a small bowl, beat egg yolks. Add to lemon mixture. Gradually add boiling water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens. Remove from heat. Add margarine and stir until melted.
Whip egg whites and cream of tartar until soft peaks form. Gradually add sugar while mixing. Whipe until stiff peaks form. Carefully mix one large scoop of whites into lemon mixture. Then reverse and fold remaining lemon mixtures into whites. Just fold. Do not overbeat or egg whites will break down. Gently spoon mixture into two cooked 9# pie crusts. Refrigerate until set, 6-8 hours. Makes 2 pies.

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