Next up: Lemon Chiffon Pie

GrandDad remembers a lemon pie that his mother made when he was a child. It did not have a meringue on the top; rather, the meringue was blended into the lemon custard. 


So when he asked his sister, who still has their mother's hand-written recipe book, if she had mom's lemon pie recipe, he seemed a little disappointed that the recipe she produced was for lemon meringue pie. Not that he doesn't enjoy lemon meringue pie; it's just not what he remembered.

This weekend, while cross-checking Great-Grandma's lemon meringue pie recipe against a standard cookbooks (in order to figure out how long and high to bake the meringue: Great-Grandma's recipe simply says "bake meringue"), I stumbled across a recipe for Lemon Chiffon Pie. Which is similar to lemon meringue, only the meringue is folded into the lemon custard instead of beind baked on top.  

When I discovered the recipe, late Saturday night, I was one ingredient (plain gelatin) and several hours' worth of chilling time short of what would be needed for the lemon chiffon pie, so I went ahead with the lemon meringue as originally planned. But we've still got plenty of lemons left, and we're almost done with the Easter leftovers. I even have a leftover pie crust ready to go.

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