MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb-Lemon Chiffon Pie
Categories: Pies, Pastry, Citrus, Fruits, Dairy0
Yield: 10 Servings

Pastry for Single-Crust Pie
3 oz Pkg lemon-flavor gelatin
1 c Boiling water
1/2 c Sugar
2 ts Fine shredded lemon peel
3 tb Lemon juice
1 c Whipping cream
2 c Rosy Rhubarb Sauce
Lemon slices (opt)

MMMMM------------------SWEETENED WHIPPED CREAM-----------------------
1 c Whipping cream
2 tb Sugar
1/2 ts Vanilla

MMMMM---------------------ROSY RHUBARB SAUCE--------------------------
1 1/2 c Sugar
1 tb Water
1 tb Finely shredded orange peel
6 c Rhubarb; sliced 1/2" thick

SWEETENED WHIPPED CREAM: In a chilled bowl combine
whipping cream, sugar, and vanilla. Beat with an electric
mixer on medium speed until soft peaks form (tips curl).

ROSY RHUBARB SAUCE: In a saucepan mix sugar, water, and
orange peel. Bring to boiling. Add rhubarb. Simmer,
uncovered, about 8 minutes or until rhubarb is tender and
mixture is thickened, stirring as necessary to prevent
sticking. Cool. Chill in the refrigerator.

Set oven to 450+|F/232+|C.

Prepare Pastry for Single-Crust Pie. On a lightly floured
surface, use your hands to slightly flatten dough. Roll
dough from center to edge into a 12" circle. Wrap pastry
circle around rolling pin; unroll into a 9" pie plate.
Ease pastry into pie plate without stretching it. Trim
pastry to 1/2" beyond edge of pie plate. Fold under extra
pastry. Crimp edge as desired. Prick bottom and side of
pastry with a fork. Line pastry with a double thickness
of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6
minutes more or until pastry is golden. Cool on a wire
rack.

In a large bowl combine gelatin and the boiling water.
Stir in sugar until dissolved. Stir in lemon peel and
lemon juice. Place bowl in a large bowl of ice water,
stirring frequently, until mixture is partially set
(consistency of unbeaten egg whites). This will take 10
to 15 minutes.

In a medium bowl beat cream with an electric mixer on
medium speed until soft peaks form (tips curl). Fold
whipped cream and Rosy Rhubarb Sauce into lemon mixture.
Cover and chill for 30 to 45 minutes or until mixture
mounds when spooned.

Transfer lemon mixture to the baked pastry shell. Cover
and chill for at least 8 hours or until firm. Top center
of pie with sweetened whipped cream and lemon slices, if
desired.

Makes: 10 servings

Better Homes & Gardens | May 2017

MM Format by Dave Drum - 05 May 2017

Uncle Dirty Dave's Archives

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