Lemon Chiffon Pie-
Old Binder typed sheet
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
- ½ cup sugar
Directions
- 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.
- 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
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