Rhubarb/lemon Chiffon Pie

Try this Rhubarb/lemon Chiffon Pie recipe, or post your own recipe for Rhubarb/lemon Chiffon Pie

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Rhubarb/lemon Chiffon Pie Ingredients

1 pk (3-ounce) lemon-flavored	3 tb Lemon juice
1 c Boiling water	1 c Whipping cream
1/2 c Sugar	2 c Rosy Rhubarb Sauce (recipe
2 ts Finely shredded lemon peel	1 Baked piecrust, 9-10 inch

Instructions for Rhubarb/lemon Chiffon Pie

Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon peel and juice; stir till combined. Cover; chill till mixture is the consistence of unbeaten egg whites. In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12 servings. Posted to EAT-L Digest 19 Mar 97 by Patricia A Burns on Mar 20, 1997

Main Ingredient: PieCuisine: Uncategorized

More like this...