Wednesday, October 2, 2013
JEAN'S LEMON SPONGE & LEMON CHIFFON PIES
1 pie crust (8 inch)
1 or 2 lemons
2/3 c. sugar
2 tbsp flour
2/3 cup milk
2 tbsp butter melted
Grate 2 tablespoons rind off lemons, squeeze 1/3 cup juice and pulp.
Preheat oven to 350 degrees. Line pie plate with crust. Beat egg whites until foamy. Add 2 tablespoons of the sugar slowly beating until meringue forms soft peaks. Beat egg yolks and remaining sugar until thick and light. Beat in flour, lemon rind, juice, milk and butter until smooth.
Fold into meringue until no streaks of white remain. Pour into shell. Bake 40 minutes or until top is golden brown.
LEMON CHIFFON PIE
4 eggs, separated
1 cup sugar
1/2 cup lemon juice
1/2 teaspoon salt
1 tablespoon gelatin
1/4 cup cold water
1 teaspoon grated lemon rind
1 9 inch pie baked pie shell
Beat egg yolks until thick and lemon colored; add 1/2 cup sugar, lemon juice and salt. Cook in a double boiler until the consistency of custard. Soften gelatin in cold water for 5 minutes, then dissolve in hot custard. Add lemon rind. Cool until mixture begins to thicken. Beat remaining sugar into stiffly-beaten egg whites and fold into gelatin mixture. Blend well. Fill baked pastry shell. Chill until firm. Cover with whipped cream before serving.
CHIFFON PIE VARIATIONS
LIME CHIFFON PIE: Use lime juice for lemon juice and grated lime rind in place of lemon rind.
GRAPEFRUIT CHIFFON PIE: Use grapefruit juice and rind for lemon juice and rind.
ORANGE CHIFFON PIE: Use orange juice for lemon juice, omit lemon rind and add 1 tablespoon grated orange rind and 1 tablespoon lemon juice.
JEAN AND I ARE THINKING CHRISTMAS, ALREADY. WOULD YOU LIKE US TO HAVE A CHRISTMAS RECIPE A DAY LIKE WE HAD LAST YEAR? IT STARTED 10 DAYS BEFORE CHRISTMAS AND ENDED ON CHRISTMAS EVE.
IF YOU ARE LOOKING FOR A RECIPE, PLEASE ASK. JEAN IS LOOKING FOR AN IDEA OF WHAT YOU WOULD LIKE ON.