• Bh&G 3554

    From Dave Drum@1:18/200 to All on Sat Aug 7 20:33:26 2021
    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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