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Grandma's Lemon Chiffon Pie in Meringue Crust (Passover)

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“Makes enough for 2 pies. I totally guessed the time. Read all the instuctions and make your own guess. The way this recipe was written was a little confusing. I hope I deciphered my Grandmother's handwritting and the meaning of her instructions accurately!”
READY IN:
1hr 30mins
SERVES:
12-16
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
  2. Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
  3. For Pies: Dissolve the gelatin in 4 cups cold water.
  4. In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.
  5. Meanwhile beat the egg whites with the sugar and salt until stiff.
  6. Fold the egg mixture into the cooled gelatin mix.
  7. Gently fill the pie crusts with the pie mixture and chill.

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