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Butter Crunch Lemon Chiffon Pie Recipe

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This recipe for Butter Crunch Lemon Chiffon Pie is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup sugar
1 envelope unflavored gelatin (1 T.)
2/3 cup water
1/3 cup lemon juice
4 egg yolks, slightly beaten
1 T. grated lemon rind
4 egg whites
1/2 tsp. cream of tartar
1/2 cup sugar
Directions:
Directions:
Blend sugar, gelatin, water, lemon juice, egg yolks thoroughly in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to a boil, stir in lemon rind. Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon. Then fold into meringue made from egg whites, cream of tartar and sugar. Press 1 1/3 cups hot butter crunch against bottom and sides of 9" pie pan, cool, pour in filling. Sprinkle rest of butter crunch over top. Chill one hour.
Butter Crunch:
1/2 cup butter
1/4 cup brown sugar (packed)
1 cup sifted flour
1/2 cup chopped pecans, walnuts or coconut
Heat oven to 400º. Mix all ingredients with hands. Spread in oblong pan, 13"x91/2"x2". Bake 15 minutes. Take from oven, stir with spoon. Makes 2 1/2 cups. Cool and store butter crunch in covered container in refrigerator for later use.

 

 

 

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