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Mom's Lemon Chiffon

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Mom's Lemon Chiffon

Sandra W. | Feb 9, 2004 06:20 PM

A group of LA Hounds feasted on LA's best BBQ (and one dedicated Hound flew in brisket from Texas -- he is my hero.) I made mom's trusty lemon chiffon for dessert. Several have asked for the recipe.

MOM’S LEMON CHIFFON

1 ½ cups graham cracker crumbs
1 stick (1/4 lb.) melted butter
7 eggs separated
3 large lemons, zest (approx 2 ½ tbls) and juice (approx 2/3 cup)
1 cup sugar
1 envelope (Knox) gelatin
whipped cream (1 pint heavy cream, sugar, vanilla to taste)
shaved nuts

Mix melted butter and crumbs. Line a 10 inch springform (sides first, then bottom). Bake at 350, 9 minutes. Cool.

Beat egg yolks and sugar slightly. Add lemon juice & zest. Cook approx. 15 minutes in double boiler, stirring. When consistency changes, dissolve 1 envelope of gelatin in ¼ cup cold water (whisk to dissolve), add to lemon mixture. Let it cool.

Beat egg whites stiff. Fold lemon mixture in, gently pushing lemon into the whites until it is all mixed in. Pour into springform, let it set for several hours in the refrigerator. Top with whipped cream, sprinkle shaved nuts over the top.

To serve, run a knife between springform and crust to loosen, before opening springform. Serve chilled.

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