LEMON CHIFFON PIE FILLING

By Nicky

Ingredients

• 1 c. sugar
• 1 1/4 c. boiling water
• rind of a lemon
• 1/2 c. cold water
• 3 tbsp. cornstarch
• 3 egg yolks
• 1/4 tsp. salt
• 1 tbsp. butter
• 1 1/2 tsp. lemon juice
• 3 egg whites
• 3 tbsp. sugar

Preparation

Step 1

Boil over direct heat the sugar and the boiling water. Stir in grated rind. Pour this hot mixture into the top of the double boiler before prceeding with the pie filling.

Put cold water over the cornstarch in a cup and stir.

Beat the egg yolks until bubbly and add the cold water and cornstartch mixture to the eggs. Add the salt. Add the egg mixture into the hot mixture of the syrup and stir well. Stir and cook in the top of the double boiler until mixture thicken s and no raw starch taste remains (10 - 15 minutes). Add butter and stir to melt. Add lemon Juice. Beat the hot misture until it is slightly foamy, then cool. Pour into pie shell.

Beat egg whites until stiff but not dry. Add 3 tbsp. sugar to beaten eggs. Beat just a little more.

Bake at 325 F until golden brown.