Lemon Chiffon Pie by Maurine G.

I love lemon, so I was excited about this pie.  The ingredients are basic, but it took all day to complete all the steps.  You definitely can't just mix it up and walk away.  I found the directions a little vague about the gelatin, but we made a guess (actually two guesses when the first one wasn't right) and it worked out. It turned out super light and airy, and just melted in your mouth.  Everyone at our game night, where we served it, gave it 4 stars.  However, the next day, when we pulled it out to eat the leftovers, it was a disaster.  I should have taken a picture.  You know how merengue starts to weep after a while and makes the lemon meregue pie all watery and gross, that is what happend, only worse.  For this pie, the lemon and meregue are  mixed together, so the weeping was not just the merengue, it was the whole pie.  So, on day 2, we give this recipe 1 star. The bottom line is, if you are going to eat the whole pie in one sitting, this is fabulous, but if you have leftovers, just throw them away.

 

Lemon Chiffon Pie by Maureen G.

4 eggs, separated
1/2 c lemon juice
1/4 c sugar
dash of salt
1/2 T gelatin
1/2 c cold water
1 tsp grated lemon zest
1/2 c sugar
graham cracker crust

Combine egg yolks, lemon juice, salt, and 1/4 c sugar in either the top of a double boiler or a small pot.  Cook in the double boiler or over low heat until thickened.  Meanwhile, soften gelatin in water for 5 minutes.  Add gelatin to lemon mixture and continue cooking for 5 minutes, until gelatin is completely dissolved.  Remove from heat, add lemon zest, cover with waxed paper to prevent a skin from forming, and chill.  When the mixture is completely cool and almost set, beat with an electric mixer.  Beat egg white until soft peaks form.  Gradually add 1/2 c sugar and beat until stiff peaks form.  Fold into lemon mixture, pour into crust and chill completely.  Serve the same day and discard leftovers.