Cook.Eat.Delicious- Desserts: Lemon Chiffon Pie

   I've edited this entry a little because I'm submitting this recipe for my first ever event! Which also means that this blog is going public! I feel nervous which is probably silly, haha. Anyway, I hope to get to know more food bloggers through this blog. Hope this is a good first-public-post!

   This event is hosted by Raven at Cook.Eat.Delicious and it's called Cook.Eat.Delicious-Desserts! The first theme is lemons, yum! 

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   It's been a pie of a week!

   Well, I made three kinds in one week. Yeah, I went from brownie-blondie craze to pie craze. I also bought two tins of peach slices. They're waiting for KakYong and KakCik to come home, haha. 

   I think lemons are lovely! Though maybe because the ones I got were rather cheap, the colour wasn't a lovely yellow like I hoped it to be. They still smelled great anyway. I think lemons are the the stars in the citrus world!

   This recipe is another one taken from Betty Crocker's Pie and Pastry Cookbook. Here's a picture:

   It's a lovely book! I look forward to trying more recipes from it. We got it from a carboot sale when we lived in Scotland.

   And here is my one and only decent photo of the pie. We made sure to eat the other half first- because I burnt the crust, haha. I made a 9-inch crust pie, but I provided the recipe for 8-inch, 9-inch and 10-inch. I haven't included the recipe for the pie shell though because I'm still struggling with it, so just choose your favourite pie crust and make the filling!

Lemon Chiffon Pie

LEMON CHIFFON PIE

Source: Betty Crocker's Pie and Pastry Cookbook

8-INCH PIE

8-inch Baked Pie Shell

3 egg yolks, slightly beaten

1/3 cup sugar

2 tsp unflavoured gelatine

1/2 cup water

1/4 cup lemon juice

2 tsp grated lemon peel

3 egg whites

1/4 teaspoon cream of tartar

1/3 cup sugar

9-INCH PIE

9-inch Baked Pie Shell

4 egg yolks, slightly beaten

1/2 cup sugar

1 tbsp unflavoured gelatine

2/3 cup water

1/3 cup lemon juice

1 tbsp grated lemon peel

4 egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

10-INCH PIE

10-inch Baked Pie Shell

5 egg yolks, slightly beaten

2/3 cup sugar

4 tsp unflavoured gelatine

3/4 cup water

1/2 cup lemon juice

4 tsp grated lemon peel

5 egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

Bake pie shell.

In saucepan blend yolks, sugar (using quantity first stated), the gelatin water and lemon juice. Cook over medium heat. stirring constantly, just until mixture boils. Stir in lemon peel. Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds when dropped from a spoon.

Beat egg whites and cream of tartar until frothy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in lemon mixture; pile into pie shell.

Chill several hours until set.

Note: I substituted the powdered gelatine with jelly powder because we didn't have the former. Though I'm not sure what difference it made since I'd never made chiffon pie before. It turned out okay though, but the filling could have been firmer I guess. Delicious, all the same!