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Recipe to Print-Lemon Chiffon Pie

$scale_by Recipe Name: Lemon Chiffon Pie Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Fruit Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 40 Inactive Prep Time: 0.00 Minutes Original Num Servings: 40 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.06 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Yields 5, 9-inch pies.

Ingredients: 0.38 Ounce(wt) gelatin, unsweetened Directions: Bring 12 oz water, 8 oz sugar, salt, and gelatin to a boil. Combine egg yolks, lemon juice, cornstarch, and water; mix until smooth. Add yolk mixture to boiling mixture and return to a boil; stir constantly. Remove from heat. Whip whites and sugar into meringue. Fold meringue into lemon mixture. Pour into baked pie shells.

Related Recipe #1 Pie Dough (Add to shopping list) : 0 0||0 0||0 Pound flour, pastry 0 0||0 0||0 Pound crisco Directions: Rub butter into flour. Rub shortening into flour. (The larger the lumps, the flakier the dough). DO NOT OVER MIX when rubbing in fat or it will turn into paste. Add water to dry mix -- just enough to have it hold together. Bake at 400 degrees for 15 to 20 minutes with beans, then bake for 5 to 10 minutes without.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00