Riolemonchiffonpie Recipes

LEMON CHIFFON PIE III

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
• Stir in lemon peel and juice.
• Mix cold water and ice to make 1 1/4 cups.
• Add to gelatin, stirring until slightly thickened.
• Remove any remaining ice.
• Stir in whipped topping with wire whisk until smooth.
• Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
• Spoon into crust.
• Refrigerate 6 hours or overnight until firm.

LEMON CHIFFON PIE

Steps:

• Soften gelatin in water 5 minutes.
• Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
• When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
• Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

LEMON CHIFFON PIE I

Steps:

• Soak gelatin in water.
• In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
• Cook, stirring until mixture coats the bottom of a spoon.
• Add grated lemon peel, gelatin and food coloring. Stir well.
• Cool in refrigerator about 1/2 hour until slightly thickened.
• Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
• Fold in whipped topping.
• Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
• garnish with chocolate shavings and lemon slices.

LEMON CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin in 1/4 cup cold water.
• Add hot water, sugar and salt. Cool to room temperature. Whip well.
• Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip.
• Add lemon juice and pulp and beat until well mixed.
• Pour into the graham cracker crusts. Chill until set.

ORANGE LEMON CHIFFON PIE

Steps:

• In a saucepan combine the gelatin, sugar and salt. Stir in the milk and egg yolks.
• Cook and stir constantly over medium heat until mixture thickens slightly, about 5 minutes. Remove from heat.
• Stir in the grated peel and juices. Chill till partially set. Fold in whipped cream and put in pie shell. Chill until firm, at least 2 hours.

TANGY LEMON CHIFFON PIE

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

LEMON CHIFFON PIE

Steps:

• Soften gelatin in cold water; set aside.
• Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind, juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat;add gelatin, and stir until gelatin granules dissolve. Cool.
• Beat egg whites ( at room temp) until foamy;gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites and whipped cream into lemon mixture, pour into crust. Chill until set. Garnish with lemon slices.

LEMON CHIFFON PIE II

Steps:

• Combine the condensed milk, sour cream, the whipped topping and lemonade into a large bowl.
• Mix well.
• Spoon into a pie shell and chill before serving.