Lemon Chiffon Pie-

Ingredients

• One 9 inch baked pie shell
• 3 egg yolks
• 1/4 cup lemon juice
• ½ cup sugar
• 1 tsp grated lemon rind
• 3 egg whites
• 1/8 tsp salt

Directions

1. Beat egg yolks on HI speed until thick, about 4 min. Add lemon juice, sugar and rind and beat at LO speed until throughly blended. Cook in top of double boiler (over boiling water) until thick. About 3 min stirring constantly. Remove from heat and cool at once by placing pan in cold water.
2. Beat egg whites with salt until stiff. Continue beating at same speed while adding sugar gradually and beat until meringue stands in very stiff peaks. Fold in cooled lemon cust and carefully with a spoon. Spread in baked pie shell and bake in a moderate oven (300degrees) for about 25 minutes until brown and set. Place in rack to cool.

Timing

• about 4 min
• About 3 min
• about 25 minutes

Temperature

• HI and LO mixer speeds; boiling water; Remove from heat; cold water; cooled lemon cust; moderate oven (300degrees); cool

Equipment

• HI and LO speed mixer; top of double boiler; pan; spoon; pie shell; moderate oven; rack

Arwilda’s edits

Arwilda’s note: Crossed out “be” with no readable replacement. The extra typed “be” at end of line is visibly struck out before the next line begins “beating.”

Needs review

Uncertain Custard instruction quantity after “Add lemon juice,”: Dark mark is present before “sugar”; its reading is obscured. Ingredient list gives ½ cup sugar. Candidates: “½ sugar”.