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A Cookbook of Memories

Cakes, Pies and Desserts

LEMON CHIFFON PIE 
I. Marguerite Miller

9 or 10 inch baked pie crust 1 cup sugar, divided
 3 eggs, separated Juice and rind of one lemon
3 Tbsp water
Cook egg yolks, water, 1/2 cup sugar, and juice and rind of lemon for three minutes. In a separate bowl, beat egg whites until stiff and slowly add remaining 1/2 cup sugar. Fold in lemon custard, pour into shell. Bake at 400 degrees until browned. Cool and enjoy.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
Email: office@callinglakes.ca