Grandma's Lemon Chiffon Pie in Meringue Crust (Passover)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12-16
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
  • Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
  • For Pies: Dissolve the gelatin in 4 cups cold water.
  • In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.
  • Meanwhile beat the egg whites with the sugar and salt until stiff.
  • Fold the egg mixture into the cooled gelatin mix.
  • Gently fill the pie crusts with the pie mixture and chill.
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