GRANDMA'S LEMON CHIFFON PIE IN MERINGUE CRUST (PASSOVER)
Makes enough for 2 pies. I totally guessed the time. Read all the instuctions and make your own guess. The way this recipe was written was a little confusing. I hope I deciphered my Grandmother's handwritting and the meaning of her instructions accurately!
Provided by Oolala
Categories Dessert
Time 1h30m
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
- Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
- For Pies: Dissolve the gelatin in 4 cups cold water.
- In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.
- Meanwhile beat the egg whites with the sugar and salt until stiff.
- Fold the egg mixture into the cooled gelatin mix.
- Gently fill the pie crusts with the pie mixture and chill.
Nutrition Facts : Calories 147.6, Sodium 333.5, Carbohydrate 30.2, Fiber 0.1, Sugar 29.5, Protein 7.8
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