4. In a separate bowl, beat the heavy cream until stiff peaks form. 5. Mix approximately one-fourth of the beaten egg whites into the cooled lemon mixture to lighten it.

Meanwhile, in a medium metal bowl, whisk together the egg yolks with 1/2 cup sugar, the salt, lemon juice and lemon zest. Place the bowl over a larger pot of simmering water and cook, stirring ...

Chiffon pie comes to mind. ... easy to make and also the kind of dessert that you can prepare well ahead of serving. ... Make it citrusy and thirst quenching with lemon, lime or orange, ...

The Herald’s beloved food columnist Judyrae Kruse died last week. One last time, we are rerunning one of her columns, this one from March 20, 2008. Kruse, 74, wrote The Forum for The Herald for ...

1. Beat egg yolks until thick and lemon colored; add ½ cup of the sugar, lemon juice and salt. Cook, stirring, in a double boiler (or in a heat-proof dish over simmering water), until it reaches ...

Note: This pie includes a meringue made of uncooked egg whites. Use pasteurized eggs if this is a concern for you. 1 tablespoon gelatin 3/4 cup lemon juice, divided 6 eggs, separated 3/4 cup sugar ...

Preheat your oven to 350 degrees. In a food processor, or plastic bag using a rolling pin, crush wafer cookies until finely crushed. Combine with melted butter and press firmly and evenly into pie ...

Step 4 - Pour the lemon pie mixture into a 9-inch pie pan with a graham cracker crust already in it. If you don't have a pie pan this can be made in a springform pan or a regular pan.

Make the lemon chiffon filling . Stir together 1/4 cup cold water and gelatin in a small bowl; let stand until softened, about 5 minutes. Meanwhile, beat egg yolks with an electric mixer on high ...

You know the old saying, "as American as apple pie?" Well, we agree that a piping-hot plate of apple pie certainly lives up to the hype — but there are also so many more flavors of this ...