Pumpkin pie,Recipe,Dessert,Whipped cream,Thanksgiving,Pie,Zest (ingredient),Gelatin,Egg white,Lemon

Make this lemon chiffon pie recipe your new go-to Thanksgiving dessert

November 22, 2016

Lemon chiffon pie (Kirk McKoy / Los Angeles Times) When it comes to Thanksgiving dessert, it’s all about the pie. This is one holiday that’s not complete without the pumpkin pie, or pecan, or perhaps even the apple or cherry. But if you’re looking for something just a little lighter, with a nice tang from fresh lemon juice and zest, give this lemon chiffon pie a test run after the big dinner. It’s simple to make — combine a quick-cooked egg custard with beaten egg whites, whipped cream and gelatin. And it comes together quickly. Chill until ready to serve. LEMON CHIFFON PIE Total time: 45 minutes plus chilling time | Serves 8 Note: Adapted from "American Regional Cooking" by Sheila Hibben. 1 (1/4 ounce) packet (about 1 1/2 teaspoons) unflavored gelatin 3 tablespoons water 4 eggs, separated and divided 1 cup sugar, divided 1/4 teaspoon...

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