How To make Lemon Chiffon Pie2
1 Envelope unflavored
Gelatine 1/2 c Cold water
4 Eggs
separated
1 c C and H Granulated Sugar
2 ts Grated lemon peel
1/2 c Lemon juice
1/4 ts Salt
1 Baked 9" crumb crust :
OR-
Pastry shell Sweetened Whipped Cream
In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine ismelted. (About 5 minutes. ) Cool stirring occasionally until firm but not hard. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining 1/2 cup sugar until stiff peaks form. Set aside. Beat thickened gelatine mixture until light and fluffy. Gently fold in beaten egg whites. Heap lightly into pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened whipped cream before serving. MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted. Precede {sic} as directed in recipe. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias Recipe By :
How To make Lemon Chiffon Pie2's Videos
Peach Praline Pie
In this video, you will see how to make Peach Praline Pie.
Check out my channel for more Amazing Recipes:
Flaky Pie Crust:
Ingredients:
Peach Pie filling
2 pounds peaches, fresh or frozen, thawed if frozen
1 tablespoon fresh lemon juice
1/2 cup sugar
3 1/2 tablespoons cornstarch if using frozen peaches, 1 1/2 tablespoons if using fresh peaches
1/4 teaspoon cinnamon
1/2 teaspoon almond extract, optional
1/8 teaspoon nutmeg
Praline Topping
3/4 cup chopped nuts
1/4 cup light brown sugar
A pinch of salt
1 tablespoon butter, melted
Goo Makes a Lemon Cake
Goo makes a lemon cake, and talks you through the whole process, step by step.
The Boston Cream Pie I made, I didn't expect it to be so delicious!
All of you Boston Cream Pie lovers... this one is for you!
The Boston Cream Pie I made, I didn't expect it to be so delicious!
This recipe is great gift for Party on the go and very easy to make at home.
Ingredients:
1. Cake flour 150g.
2. Vegetable oil 40g.
3. Milk 40g.
4. 3 Egg yolks.
5. 3 Egg whites.
6. Sugar 50g.
7. Lemon juice 3g.
8. Cornmeal 10g.
9. Heavy cream 400g.
10. Powdered sugar 50g.
11. Vanilla extract 2tsp.
12. A little powdered sugar.
0:00 Preparation
2:24 Baking
2:49 Making Stuff Cream
3:32 Almost Finished!
4:43 Completed
Please make sure to subscribe and like to support this channel for more recipes!
#WhippingCream #eggs #BostonCreamPie #Vanilla extract #powdered sugar #cake #Milk
VINTAGE PINEAPPLE MERINGUE PIE +EASY PIE CRUST RECIPES!
Hi I'm Molly! Follow me while I create a pineapple meringue pie from a vintage WW2 era recipe. This recipe was discovered in an old cookbook I found in an antique store. The cookbook is the Woman's Home Companion Cook Book. This was published by P.F. Collier & Son Corporation and copyrighted around 1944. I recommend you find a copy of this book. It's an interesting read! Stay tuned through the video and watch as we do a taste test at the end. There's something quite fascinating about tasting history, wouldn't you agree? Who knew a canned pineapple pie could be this delicious!
I hope you enjoy this video! Below are all the recipes I used for this pie.
Pineapple Meringue Pie
1/2 recipe Pastry
1/4 cup Sugar
1 TBSP Cornstarch
2 1/2 cups canned pineapple, crushed or tidbits
4 eggs
1/2 TSP Grated lemon zest
1/2 TBSP Lemon Juice
Follow pastry instructions and make a baked 9-inch pastry shell.
Cook sugar and cornstarch in a pan over medium heat. Add in pineapple and its juice. Stirring constantly, cook until thickened. Separate 3 eggs, reserve the whites for the meringue. Add the whole egg to the egg yolks and beat together. Add in a little of the pineapple mixture and stir quickly so eggs don't cook. Add this into the rest of the pineapple mixture. Cook this over medium heat for about 3 minutes. Make sure you stir constantly. Take off heat and add lemon zest and juice. Deposit this mixture into the cooled, baked pastry shell. Put the meringue on top and bake in a 325 F oven for about 15 minutes or until the meringue is lightly browned.
Pastry dough: Makes 2 9-inch pastry shells, or one 9-inch 2 crust pie
2 cups Flour
1 TBSP Salt
2/3 cup Shortening, chilled (I used vegetable shortening)
6 TBSP Cold water
Make the pastry shell
Sift flour and salt together and take out 1/3 cup and set it aside. Add 1/4 cup water to the 1/3 cup flour-salt mixture and make a paste. Cut in shortening to the remaining flour-salt mixture until the mixture looks like the size of peas. Add the flour paste into the shortening-flour mixture and form a dough. Form the dough into two even balls. Wrap dough-balls with plastic wrap and chill for at least an hour or overnight.
Form the pastry shell
Use 1/2 pastry recipe to make one 9-inch pastry shell. Roll out onto a lightly floured surface into circle about 2 inches larger in diameter than top of pie pan. Place in pie pan and either trim edges or tuck excess underneath edge. Flute or decorate edge as you desire.
Note: Before baking the shell, you can add a layer of parchment paper to your shell and put in either pie weights or dried beans to help keep it flat while it bakes.
Bake the shell
Using a fork, prick the pastry shell all over. Chill thoroughly and then bake in 450 F oven for about 15 minutes or until lightly browned. Bake until shell is set. If the edges are browning too fast then put on lower oven rack and cover loosely with foil. Make sure shell is completely cool before adding pie filling.
Meringue: Makes enough for one 9-inch pie
Beat the 3 eggs whites and a pinch of salt until they are stiff. Slowly beat in 6 TBSP of sugar. Beat until smooth and glossy (about stiff peaks).
Place meringue carefully on top of pie filling. Spread to edge of pastry shell and make sure meringue and shell are sealed together. The meringue may shrink or gap if you don't do this. Bake in a 325 F oven for 15 to 20 minutes or until lightly browned.
Nancy Today: Lemon Meringue Pie 4
I decided to make up some more meringue to give it enough on the pie. Raw eggwhites keep your blood from clotting or something to do with Vitamin K.
How to Make Rancho Lemon Meringue Pie! (Part 2) By Request!...Merry Christmas
Support the stream: