Riolemonchiffonpie Recipes

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.

RIO LEMON CHIFFON PIE

Steps:

• Dissolve gelatin with 3/4 cup of the sugar in water in the top of a double broiler.
• In a small bowl beat egg yolks slightly, stir into gelatin mixture with salt and lemon juice. Cook stirring constantly, over simmering water for 5 minutes, or until mixture thickens slightly and coats a metal spoon. Pour into a large bowl and stir in lemon peel.
• Set bowl in a deep pan partly filled with ice and water to speed setting. Chill, stirring often, 5 minutes, or just until thick as unbeaten egg whites.
• While gelatin mixture chills, melt semi-sweet chocolate with shortening in the microwave. Stir.
• In a medium sized bowl beat egg whites until foamy-white and double in volume. While still beating sprinkle in remaining 3/4 cup sugar a tablespoon at a time, until sugar completely dissolves and meringue stands in soft but firm peaks (Do not overbeat).
• In another bowl beat cream until stiff.
• Gently fold meringue and then cream into thickened gelatin mixture until no streaks of white remain. Let sit over ice water, in refrigerator until firm.
• Spoon about one third of the mixture into the pie crust, creating mounds. Drizzle with one third of the melted chocolate. Repeat 2 more times ending in drizzled chocolate.
• Chill pie until firm.

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:

• Beat together the first three ingredients for 3-5 minutes.
• Pour into a pie shell and chill.

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.