Lemon Chiffon Pie Ii Recipes

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.

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

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.

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.

Steps:

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

Steps:

• In a large bowl, dissolve gelatin in 1/4 cup cold water.
• Add hot water, sugar and salt. Cool to room temperature. Whip well.
• Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip.
• Add lemon juice and pulp and beat until well mixed.
• Pour into the graham cracker crusts. Chill until set.

Steps:

• Soak gelatin in water.
• In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
• Cook, stirring until mixture coats the bottom of a spoon.
• Add grated lemon peel, gelatin and food coloring. Stir well.
• Cool in refrigerator about 1/2 hour until slightly thickened.
• Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
• Fold in whipped topping.
• Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
• garnish with chocolate shavings and lemon slices.