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Lemon Chiffon Pie (Gluten-Free)

This recipe comes to us from Jody Hoag.

Ingredients:
1 tablespoon gelatin dissolved in ¼ cup water
4 egg yolks
½ cup honey
Rind of 2 lemons (grated)
½ cup lemon juice
½ teaspoon salt

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Directions:
Whisk yolks until pale yellow and mix in other ingredients. Cook over low heat or in top of a double boiler until thickened. Let cool.

Beat 4 egg whites until stiff and fold into yolk mixture. Pour into a pie plate and chill until set. Pour into pie plate or custard dishes.

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1 Response:

 
Leslie
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
02 Sep 2011 12:33:48 AM PST
Thank you for sharing this recipe with us. The best thing about this lemon chiffon pie is the contrast of flavors between sweet and tart. I used a creamy lemon-flavored honey, which was such a great alternative to most recipes that call for sugar.

I had a little trouble getting the consistency just right to hold its shape. Although the first slice came out perfect after chilling overnight, afterwards, the filling began oozing into the spot where the pie piece was removed and the next time we wanted another slice, the chiffon had by that time displaced the empty spot to fill in the entire pie tin, decreasing the overall height of the filling.

The taste and texture, however, are perfect!




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