Lemon Chiffon Pie
by Tarla Dalal
Added to 29 cookbooks
This recipe has been viewed 10569 times
You will love this, cool lemon filling.
Method- Roll out the pastry dough on a lightly floured board to fit a 175 mm. or 200 mm.(7"or 8") diameter pie dish.
- Place the pastry in an ungreased pie dish of this size.Prick with a fork all over.
- Bake in a hot oven at 450 F. for 10 to 12 minutes.
- Cool the pastry shell.
- Mix the gelatine throughly in 1 teacup of warm water.
- Add the lemon juice and 3 tablespoons of sugar.
- Heat in a ouble boiler until the sugar and gelatine dissolve.
- Mix the cornflour in 2 tablespoons of cold water and add to the gelatine solution.
- Separate the eggs.
- Beat the egg - yolks and add gradually to the gelatine mixture coats the back of a spoon.
- Add the lemon rind and cool the mixture.
- Beat the egg - whites stiffly, add the remaining sugar and mix well.
- Gently dold into the gelatine mixture.
- Pour the mixture into the pastry shell.
- Chill throughly and decorate with fresh cream.
- Cut into slices and serve cold.
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