Subj : Bh&G 3554
To   : All
From : Dave Drum
Date : Sat Aug 07 2021 20:33:26

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
 
MMMMM

.... "Two great European narcotics; alcohol and Christianity"Friedrich Nietzsche
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