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Recipe: Corn Flake Pastry With Lemon Chiffon Filling
Similar Categories: Corn, Flake, Pastry, Lemon, Chiffon, Filling
Pastry:
4 c. corn flakes cereal
1/4 c. sugar
1/2 t. ground cinnamon
1/4 melted butter or margarine (I'm guessing
this is cup)
Roll corn flakes to make 1 c. of fine crumbs.
Add sugar, cinnamon, and melted butter to
crumbs; stir well. Press mixture firmly into an
9" pie tin. Fill with Lemon Chiffon Filling.
Lemon Chiffon Filling:
1/2 t. unflavored gelatin
1/4 c. water
1 c. sugar, divided
1/2 t. salt
1/2 c. lemon juice
1 t. grated lemon rind
4 eggs, separated
Put gelatin in a bowl; pour 1/4 c. water over
it. Set aside. Combine 1/2 c. sugar, salt, lemon
juice and rind; set aside for 5 mins. Beat egg
yolks until thickened; add to the sugar mixture.
Cook over low heat in a heavy pan or over a
double boiler and stir until thick. Remove from
heat. Add the gelatin mixture and stir until it
dissolves. Cool. Beat whites of those eggs until
they are stiff, adding a little sugar at a time
until you have added 1/2 c. sugar. Add to
mixture. Pour mixture into corn flake crust and
refrigerate for 3 hours.
4 c. corn flakes cereal
1/4 c. sugar
1/2 t. ground cinnamon
1/4 melted butter or margarine (I'm guessing
this is cup)
Roll corn flakes to make 1 c. of fine crumbs.
Add sugar, cinnamon, and melted butter to
crumbs; stir well. Press mixture firmly into an
9" pie tin. Fill with Lemon Chiffon Filling.
Lemon Chiffon Filling:
1/2 t. unflavored gelatin
1/4 c. water
1 c. sugar, divided
1/2 t. salt
1/2 c. lemon juice
1 t. grated lemon rind
4 eggs, separated
Put gelatin in a bowl; pour 1/4 c. water over
it. Set aside. Combine 1/2 c. sugar, salt, lemon
juice and rind; set aside for 5 mins. Beat egg
yolks until thickened; add to the sugar mixture.
Cook over low heat in a heavy pan or over a
double boiler and stir until thick. Remove from
heat. Add the gelatin mixture and stir until it
dissolves. Cool. Beat whites of those eggs until
they are stiff, adding a little sugar at a time
until you have added 1/2 c. sugar. Add to
mixture. Pour mixture into corn flake crust and
refrigerate for 3 hours.
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