1 each deep dish pie crust shell,ba
1 tsp unflavored gelatin
1/4 cup water
3 each large eggs,separated
1 cup sugar
1/2 cup lemon juice
2 tsp grated lemon peel
3 drop yellow food coloring,optiona
1 cup whipped topping,thawed
1 chocolate shavings,garnish
1 lemon slices,garnish
Directions
Soak gelatin in water.In double boiler over gently simmering
water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring
until mixture coats the bottom of a spoon.Add grated lemon
peel,gelatin and food coloring.Stir well.Cool in refrigerator about
1/2 hour until slightly thickened.Beat egg whites with 1/2 cup
sugar;fold into lemon mixture.Fold in whipped topping.Spoon into
baked pie crust.Refrigerate 2 to 3 hours before serving.garnish with
chocolate shavings and lemon slices.Serves 8.
Servings: 8 servings
Lemon Chiffon Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Academics have tracked the existence of recipes way back into distant history, in truth as far into history as pharonic Egypt, and maybe even further. Interesting though that is, these, early records were just basic pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to academics is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius assembled a number of documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient chefs used a wide range of aromatic flavours, including many that are still in use today like thyme, mint and asafoetida. Over the next few centuries, the upper-class families of the West tried to serve up the most extravagent meals, and as a result chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery publications were increasing in popularity as a result of increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Lemon Chiffon Pie recipe.
