Lemon Chiffon Pie
Ingredients Part I: Yield:
Four 9" Pies
| 1-1/2 Pt. |
Water |
| 1 Lb. |
Sugar |
| 3/4 Oz. |
Gelatin |
Ingredients Part II:
| 8 Oz. |
Egg Yolks (Approx 8 Ea) |
| 8 Oz. |
Lemon Juice |
| 4 Oz |
Cornstarch |
| 8 Oz. |
Water |
Ingredients Part III:
| 1 Lb |
Egg Whites |
| 10 Oz |
Sugar |
Method:
- Blend Sugar, Salt, And Gelatin Together, Then Dissolve Mixture With Water
- (1-1/2 Pt). Bring To A Boil. Dissolve Cornstarch, Egg Yolks, Lemon Juice,
And Water Together. Mix Until Smooth.
- Add Step Two Into Step One, Stir Until Mixture Comes Back To A Boil, Then
Remove From The Heat.
- Using A 12 Quart Mixing Kettle And A Whip Attachment, Beat Egg Whites
Until Almost Stiff, Then Gradually Add The Sugar To Finish The Meringue. Call
Instructor Over For Demonstration If You Have Not Done This Before.
- Pour The Hot Lemon Mixture Into A Stainless Dish Pan. Fold The Meringue
Into The Hot Lemon Mixture Using A Hand Whip At First, Then Finishing With
A Rubber Spatula.
- Pour Into Pre Baked Pie Shells And Chill.
- Decorate With Sweetened Whipped Cream.
Source: Chef Ronald Ng, CCSF
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