Lemon Chiffon Pie I

Description
Light and luscious lemon chiffon is just the ticket after serving a heavy meal. Use caution though as immune compromised persons should not eat raw eggs or raw egg whites.

Ingredients

 * 8-inch single pie crust, baked, or 8-inch graham cracker crust
 * 1 tablespoon unflavored gelatin
 * ¼ cup cold water
 * 3 egg yolks
 * ½ cup lemon juice
 * ½ teaspoon grated lemon rind (zest)
 * ¾ cup sugar
 * 3 egg whites
 * ¼ teaspoon salt

Directions

 * 1) prepare baked pie crust or graham cracker crust, your choice.
 * 2)  soften gelatin in cold water.
 * 3) beat egg yolks slightly.
 * 4)  add lemon juice, rind and half the sugar.
 * 5) cook over low heat, stirring constantly, until mixture begins to thicken. This should take between 10 to 15 minutes.
 * 6) add gelatin and stir until dissolved.
 * 7) chill until mixture begins to thicken.
 * 8) beat egg whites until foamy.
 * 9) add salt and beat until stiff peaks begin to form.
 * 10) add remaining sugar, slowly to incorporate sugar granules into egg whites, beat constantly until stiff.
 * 11) fold egg whites into chilled egg yolk mixture.
 * 12) pile into prepared pie crust.
 * 13) chill.

Warnings

 * Use only clean, uncracked eggs in this recipe. Immune compromised persons, including young children and the elderly, should not eat any raw eggs or raw egg whites.

Things You'll Need

 * Measuring cups and spoons
 * Pie plate
 * Mixer

Sources and Citations

 * USDA Family Fare A Guide to Good Nutrition, #1, 1978.