Frank's Recipes! Chiffon Pies

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Chiffon Pies - Passover

3 Egg whites
1/2 cup Sugar
1/2 cup Sugar
1 1/2 tsp Lemon juice or vinegar

Chocolate Filling
1 cup Margarine
3/4 cup Sugar
4 oz Bittersweet choc. melted
4 Eggs

Lemon Filling
3 Egg yolks
6 tablespoon Sugar
1/4 tsp Salt
1/4 cup Lemon juice, unstrained
4 tablespoon Lemon flavored gelatin dissolved
1/2 cup boiling water
1 tablespoon Lemon rind grated
3 Egg whites, beaten stiff
6 tablespoon Sugar

Meringue Shell
In bowl beat egg whites until stiff. Gradually beat in first 1/2 cup sugar. Then, beat in other 1/2 cup sugar alternately with the lemon juice or vinegar. Beat until very stiff and glossy. Spread in 9 inch pie plate. Bake at 275 deg for 1 hour. Cool and fill. Servings: 8

Chocolate Filling
In mixing bowl, beat until fluffy, margarine, sugar. Add the melted and cooled chocolate. Add the eggs, one at a time, beating well after each addition. Beat until thick and light colored. Spoon into baked and cooled Meringue Shell. Garnish with slivered almonds.

Lemon Filling
In sauce pan combine egg yolks, sugar and salt. Add lemon juice, cook over low heat, stirring until mixture boils. Remove from heat. Stir together gelatin and boiling water until dissolved. Beat dissolved gelatin mixture into hot egg yolk mixture. At this point, add grated lemon rind. Cool. When mixture is partially set, beat until smooth. Beat egg whites adding sugar, until mixture is stiff. Fold cool lemon mixture into egg whites Spoon into baked and cooled Meringue Shell. Chill until set, about 2 hours