Daffodil Chiffon Pie
Ingredients
Instructions
- Soften gelatin in cold water.
- Combine egg yolks, 1/2 cup sugar, salt, lemon juice and rind. Blend well.
- Cook over boiling water until thick and foamy, beating constantly, with rotary beater (about 3 minutes).
- Remove from heat.
- Add gelatin mixture. Beat egg whites until stiff, but not dry. Add remaining 1/4 cup sugar, one tablespoon at a time, beating after each addition, until stiff.
- Fold carefully into gelatin mixture until well blended.
- Pile lightly into shell. Chill several hours or until filling is set.
- Spread with whipped cream and garnish with lemon rind, if desired.
Nutrition & Diet Analysis (per serving)
568
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).