Rio Lemon Chiffon Pie

Rio Lemon Chiffon Pie

Time: 3 hrs 30 mins


  • 1 chocolate cookie pie crust
  • 1.5 (1/3 ounce) envelopes unflavored gelatin
  • 1 1/2 cups sugar
  • 6 tablespoons water
  • 6 eggs, seperated
  • 3/4 teaspoon salt
  • 3/4 cup lemon juice
  • 1 1/2 teaspoons lemon peel, grated
  • 1 1/2 ounces semisweet baking chocolate
  • 1 1/2 teaspoons vegetable shortening
  • 1 1/2 cups whipping cream


  • 1 Dissolve gelatin with 3/4 cup of the sugar in water in the top of a double broiler.
  • 2 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.
  • 3 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.
  • 4 While gelatin mixture chills, melt semi-sweet chocolate with shortening in the microwave. Stir.
  • 5 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).
  • 6 In another bowl beat cream until stiff.
  • 7 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.
  • 8 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.
  • 9 Chill pie until firm.

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