Post by Linda on Oct 7, 2002 16:33:08 GMT -6
CHIFFON PIE
3 egg yolks, slightly beaten
1 1/2 cups water
1/2 cup sugar
1 package (3 oz.) Jell-O Lemon, Lime, or Orange Gelatin
3 tablespoons lemon or lime juice
1 1/2 teaspoons grated lemon or lime rind
3 egg whites
dash of salt
9-inch crumb crust
Combine egg yolks, 1 cup water, and 1/4 cup sugar in saucepan. Cook
over low heat until mixture comes to a boil, stirring constantly.
Remove from heat. Add Jell-O Gelatin and stir until dissolved.
Add 1/2 cup water and the lemon juice and rind. Chill until
slightly thickened.
Beat egg whites and salt until foamy. Add 1/4 cup sugar, 2 tablespoons at a time, beating after each addition until blended. Then beat until mixture will stand in stiff peaks. Beat gelatin mixture slightly. Fold into meringue and again beat mixtures very slightly. Pour into the Crumb Crust. Chill until firm.
3 egg yolks, slightly beaten
1 1/2 cups water
1/2 cup sugar
1 package (3 oz.) Jell-O Lemon, Lime, or Orange Gelatin
3 tablespoons lemon or lime juice
1 1/2 teaspoons grated lemon or lime rind
3 egg whites
dash of salt
9-inch crumb crust
Combine egg yolks, 1 cup water, and 1/4 cup sugar in saucepan. Cook
over low heat until mixture comes to a boil, stirring constantly.
Remove from heat. Add Jell-O Gelatin and stir until dissolved.
Add 1/2 cup water and the lemon juice and rind. Chill until
slightly thickened.
Beat egg whites and salt until foamy. Add 1/4 cup sugar, 2 tablespoons at a time, beating after each addition until blended. Then beat until mixture will stand in stiff peaks. Beat gelatin mixture slightly. Fold into meringue and again beat mixtures very slightly. Pour into the Crumb Crust. Chill until firm.