Free Recipe Rhubarb/lemon Chiffon Pie
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Rhubarb/lemon Chiffon Pie Recipe
1 pk (3-ounce) lemon-flavored
-gelatin
1 c Boiling water
1/2 c Sugar
2 ts Finely shredded lemon peel
3 tb Lemon juice
1 c Whipping cream
2 c Rosy Rhubarb Sauce (recipe
-above)
1 Baked piecrust, 9-10 inch
Rhubarb/lemon Chiffon Pie Preparation
Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon peel and juice; stir till combined. Cover; chill till mixture is the consistence of unbeaten egg whites. In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12 servings. Posted to EAT-L Digest 19 Mar 97 by Patricia A Burns <pburns1@JUNO.COM> on Mar 20, 1997
Cooking Temperature:
Recipe Serves: 1
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