Lemon Chiffon Pie

Ingredients

• 1 tablespoon of gelatin softened in ½ cup water
• 4 eggs
• 1 cup sugar
• ½ cup lemon juice
• the grated rind of 1 lemon
• ½ teaspoon salt

Method

1. 1

   Heat lemon juice, rind, sugar, and egg yolks over hot water until thick.

2. 2

   Add softened gelatin and stir until dissolved.

3. 3

   Beat egg whites with salt until stiff, fold into cooled mixture, pour into baked pie shell, and cool.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 196. The excerpt below is the record exactly as published.

teaspoon salt. This basic recipe can be modified by de¬ creasing the lemon juice to J cup, the boiling water to 1 \ cups, and adding 1 \ cups of fruit juice or a mixture of juice and pulp. If the juice is sweet use less sugar. When orange juice is used, a little grated peel improves both texture and flavor. Snows or sponges have stiffly beaten egg white folded into the plain jelly. Use 2 to 3 egg whites to the above recipe for plain jelly. Lemon snow served with custard sauce is a favorite. A spongy mixture similar to a snow can be prepared by beating air into a plain jelly as directed on the next page. [219] Spanish creams are made by setting a soft custard with gelatin and adding stiffly beaten egg white. To make the custard use If cups milk, 3 egg yolks, and \ cup sugar (see page 110). Soak 1 tablespoon of gelatin in f cup of milk. Add to the hot custard and stir until the gelatin is completely dissolved in the cus¬ tard. Add any flavoring extract and set aside to cool. When slightly thickened but not set, fold in 3 well-beaten egg whites. This gives the characteristic spongy texture to these mixtures. Bavarian creams are prepared like Spanish creams, from a jelled custard, but instead of the egg whites one cup thick cream is whipped and folded in last. This may require some additional sugar. Charlotte Russe is made by adding cream thickened with gelatin to whipped cream. Good proportions are 1 tablespoon of gela¬ tin softened in 3 tablespoons cold cream and then dissolved in \ cup of hot coffee cream. Cool the mixture and fold it carefully into 2 cups heavy cream whipped until stiff, sweetened and flavored with vanilla. Charlotte Russe is traditionally hardened in molds lined with lady fingers or thin slices of sponge cake. It may have candied fruits or seeded fresh white grapes added just be¬ fore it sets. Fillings for chiffon pies are made on a gelatin base. In this case, after the beaten egg white or whipped cream is added to the par¬ tially set custard, the mixture is poured into a baked pie shell and put in a cold place to harden. These pies are always served cold. To make a lemon chiffon pie use 1 table¬ spoon of gelatin softened in 5 cup water, 4 eggs, 1 cup sugar, \ cup lemon juice, the grated rind of 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.