Lemon Chiffon Dessert or Pie Filling

Lemon Chiffon Dessert or Pie Filling

Yield: 7 lb (3.2 kg)

Ingredients:
- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies
- 11�"2 pt (750 mL) Water
- 8 oz (250 g) Sugar
- 12 oz (375 g) Egg yolks
- 4 fl oz (125 mL) Water, cold
- 3 oz (90 g) Cornstarch
- 8 oz (250 g) Sugar Grated zest of 4 lemons
- 1 oz (30 g) Gelatin
- 8 fl oz (250 mL) Water, cold
- 12 fl oz (350 mL) Lemon juice
- 1 lb (450 g) Egg whites
- 1 lb (450 g) Sugar

Directions:
1. First, dissolve the sugar in the water and bring to a boil.
2. Next, overcome collectively the egg yolks, water, cornstarch, sugar, and lemon zest until gentle.
3. Then, slowly beat in the boiling water in a slim move.
4. Then, return the combination to the warm and carry to a boil, whisking normally with a whip.
5. Then, as quickly as the combination thickens and boils, remove it against the heat.
6. Then, melt the gelatin in the cold water.
7. Then, insert the gelatin to the hot lemon mix. Stir till it is dissolved.
8. Then, stir inside the lemon juice.
9. Then, chill until thick nevertheless not fastened.
10. Then, beat the egg whites until finally they sort comfortable peaks.
11. Then, slowly and gradually incorporate the sugar and start to beat until a thick, shiny meringue is fashioned.
12. Then, fold the meringue into the lemon mix.
13. Then, pour into affected individual serving dishes or fill baked pie shells.
14. Finally, chill until mounted.