LEMON CHIFFON PIE
Ingredients: 1 tablespoon gelatine, 1% cup cold water, 4 eggs, 1 cup sugar, 42 cup lemon juice, 1 teaspoon salt, 1 teaspoon lemon rind. Method: Soak gelatine in cold water for 5 minutes. Separate white and yolk of egg. Add half cup sugar, lemon juice and salt to beaten egg yolks. Cook in double boiler until thick. Add softened gelatine to egg custard, and stir till dissolved. Add rind; cool; and other half of sugar to beaten egg whites. Fold in custard. Pile into pie shell. Pie Shell: 3 tablespoons melted butter, 1 cup ginger malted wafers (or any plain biscuit). Mix together’ thoroughly blended, line tin, moulding well. — for some time in a cool place. Fill with above ling.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19391117.2.46.1
Bibliographic details
New Zealand Listener, Volume 1, Issue 21, 17 November 1939, Page 42
Word Count
123LEMON CHIFFON PIE New Zealand Listener, Volume 1, Issue 21, 17 November 1939, Page 42
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