Chiffon pies are light and creamy and this recipe is just that with a great combination of the rhubarb and lemon .. a truly wonderful pie to make for any occasion , I don’t really need an excuse myself to make one
With this recipe you can either make a pastry case or buy a per brought one depends on your time
This great recipe is brought to you by midwestliving.com , thanks for sharing this recipe with us
Here below is a list of the ingredients you will need to make this recipe from the website
This light and airy pie recipe was a prizewinner at the Aledo, Illinois, Rhubarb Festival.
- Makes: 10 to 12 servings
- Prep 1 hr
- Chill 8 hrs
ingredients
- 1 3 – ounce package lemon-flavored gelatin
- 1 cup boiling water
- 1/2 cup sugar
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 1 cup whipping cream
- 2 cups Rosy Rhubarb Sauce
- 1 recipe Baked Pastry Shell
Baked Pastry Shell
ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 – 5 tablespoons cold water
Rosy Rhubarb Sauce
ingredients
- 1 1/4 – 1 1/2 cups sugar
- 1 tablespoon water
- 1 tablespoon finely shredded orange peel
- 6 cups 1/2-inch thick sliced rhubard
Original recipe source: midwestliving.com
