Quench MagazineLemon Chiffon Pie(C&H) | Baked Goods | Quench Magazine
Lemon Chiffon Pie | Quench Magazine: A light, zesty dessert with a gelatinous filling and sweetened whipped cream topping. Perfect for lemon lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quench.me.
Ingredients
- 1 Envelope unflavored gelatine
- 1/2 c Cold water
- 4 Eggs -- separated
- 1 c C and H Granulated Sugar
- 2 ts Grated lemon peel
- 1/2 c Lemon juice
- 1/4 ts Salt
- 1 Baked 9" crumb crust -OR- pastry shell
- Sweetened Whipped Cream
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