Lemonade chiffon pie with lemonade crust recipe (1956)
This retro recipe for a lemonade chiffon pie with lemonade crust may be straight out of the '50s, but if you make it, that doesn't mean you won't want to eat it right out of the pie plate!
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Cooking tools:
- Double boiler
- Rolling pin
- Sifter
- Pie dish
- Hand mixer
- Whisk
- Mixing bowl
- Fork
- Wax paper
- Oven
- Stove
- Refrigerator
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Paring knife
- Cutting board
Ingredients
- 1 envelope Knox unflavored gelatin
- 1/2 cup cold water
- 1/8 teaspoon salt
- 4 eggs, separated
- 16 ounces frozen concentrated, thawed lemonade
- 1/2 cup sugar
- 1/2 cup heavy cream, whipped
- 9-inch baked Lemonade pie shell (recipe below)
- Chopped coconut
- 6 fresh medium-sized strawberries
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