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Recipe to Print-Lemon Chiffon Pie - Copy

$scale_by Recipe Name: Lemon Chiffon Pie - Copy 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.

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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