- Yield: 9 inch pie
- Prep Time: 30 minutes minutes
- Serving: For Family
Penny's Lemon Chiffon Tart
Tidbits...This recipe was given to me by my dear sister Penny. I first posted this on her birthday in January. In my heart forever.
Ingredients
- Envelope unflavored gelatin - 1
- Sugar - 150 g
- Salt - pinch
- Egg yolks - 3
- Zest of lemon - 1
- Fresh squeezed lemon juice - 1 lemon
- Water - 160ml
- Egg whites (whipped) - 3
- Whipped Cream - 120 ml
- Pre - baked pie shell - 1
Instructions
- Mix gelatin, sugar and salt. Add egg yolks, lemon juice and water.
- Cook in saucepan until it boils and becomes dense. Remove from heat and add grated lemon rind.
- Chill until thickened like pudding.
- Add 3 egg whites with remaining sugar and beat in double boiler until fluffy. (This cooks whites)
- Fold whites and whipped cream into gelatin yolk mixture and pour into pie shell.
- Sprinkle zest overtop
- Chill and serve.
