It’s been soooo darn hot. Who is in the mood for a nice, light lemon pie?
This pie comes from Colonial Cookery, a church cookbook from 1960.
- 1 envelope unflavored gelatine
- ½ cup cold water
- 4 eggs*
- Dash of salt
- ½ cup sugar
- 1 – 6 ounce can frozen lemonade
- 1 cup heavy cream
- For Crust:
- 1/3 c butter
- 3 Tb. sugar
- 1 egg yolk
- 1 c. sifted flour
- 1 c. coconut
- In top of double boiler, soften gelatine in cold water. Add beaten egg yolks and salt. Cook over simmering water, stirring constantly till gelatine dissolves and mixture is slightly thick (about 5 minutes). Remove from heat. Stir in frozen lemonade concentrate. Chill until mixture mounds when spooned.
- Beat egg whites and ½ cup sugar. Beat until stiff peaks form. Fold gelatine mixture into egg white mixture.
- Whip cream. Fold ½ of it into filling. Put in baked, cooled 9” pastry shell. Chill until firm. Sweeten the rest of the whipped cream and use it to top pie before serving.
- For Crust:
- Cream butter and sugar, add egg yolk, flour and coconut. Pat mixture in pan. Chill 30 minutes. Bake 25-30 min. at 350 degrees.
Even though this is a fussy pie with lots of steps and dirty bowls, it is relatively easy to turn out with a modern stand or hand mixer. The dirty dishes also are worth it because of the great lemonade flavor. Make no mistake, this pie tastes like lemonade and is not a rich, tart lemon curd, but it is still a very good pie. The Coconut Pie Crust was a delicious and chewy surprise at the bottom of this very, very light pie.
Note: I always use pasteurized egg whites for chiffon pies since the whites will not be cooked! I use the whites in the carton, and they whip up a little soft, but they work just fine.
“This is really good.”
“Yeah. It tastes just like lemonade. And this is a really good crust.”
“Whew. I was afraid that the crust was going to suck.”
“It doesn’t, it goes really well with this pie.”
The Verdict: Very Good
From The Tasting Notes:
This pie was very much a chiffon pie. It was very, very light and delicious. But it still had a good lemonade flavor. It was an excellent match with the coconut crust. Even though this was a fussy pie that made lots of dirty bowls, we will be making this one again!