Susan Morasca, Cayucos, California, remembers a childhood treat her family called Lemon Chiffon Pie. It was like a cheesecake, but lighter in consistency, almost "bubbly," with a graham cracker crust. It wasn't baked, and Susan thinks it contained lemon gelatin or lemon pudding along with sour cream or cream cheese.
Annalee Ladd, Raymore, Missouri, sends one with the title that Susan remembers.
MORE FROM RECIPE BOX:
4 eggs, separated
1 9-inch, to be baked, pie crust shell
2/3 cup sugar, divided
1/2 cup lemon juice
1/2 teaspoon salt
1 tablespoon plain gelatin
1/4 cup cold water
1 teaspoon grated lemon rind
Whipped cream, optional
Bake pie crust shell; set aside to cool.
In top of double boiler, add egg yolks and beat. Add 1/3 cup sugar, lemon juice and salt, and cook over boiling water until consistency of custard.
Soften plain gelatin in water; add to hot custard and stir until dissolved. Add lemon rind and set aside to cool.
In bowl, beat egg whites until stiff; beat in remaining sugar.
When custard mixture begins to thicken, fold in egg-white mixture. Pour filling into cooled, baked pie crust shell, and chill thoroughly.
If desired, add thin layer of whipped cream over top before serving.
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