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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, March 21, 2008 Easter calls for lemon chiffon pie By Judyrae Kruse Herald columnist If you're doing Easter dinner instead of Easter breakfast, something for dessert is probably somewhere there on your must-make list. but what? well, how about a pie? Here's where the "but what" comes in again. What pie? Which, among many, could/should be the perfect choice for Easter? And the answer to that question -- without any fanfare at all -- is light but lip-licking-good lemon chiffon. Or pomegranate chiffon. Or orange chiffon pie, even. Tart and tangy, yet slightly sweet, silky and satisfying, courtesy of the folks at Karo Corn Syrup, here's: No-bake lemon chiffon pie ½ cup lemon juice ½ cup cold water 1 envelope unflavored gelatin ¼ cup sugar 1 teaspoon grated lemon peel ¼ cup light corn syrup 2 drops yellow food coloring (optional) 2 cups (about 4 ounces) frozen whipped topping, thawed 1 (9-inch) graham cracker crust Pour lemon juice and water into a small saucepan; sprinkle gelatin over mixture and let set 5 minutes. Add sugar and bring to a simmer over medium heat, stirring constantly. Remove from heat and stir in lemon peel, corn syrup and, if desired, food coloring. Chill mixture until slightly thickened, about 45 minutes, or until it's the consistency of pudding, stirring occasionally. Fold in the whipped topping and pour into the pie crust. Chill until needed. Makes one 9-inch pie. Pomegranate chiffon pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring. Orange chiffon pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired. SOS: Speaking of lemon, Colleen Steelquist of Lynnwood is looking for a certain lemony dessert, similar to but different from lemon lush. She says, "I'm hoping your readers might have the recipe for a once-favorite dessert. A family friend, now deceased, made a light lemon dessert in 1970-1980 she called angel pie. I recall it was made in a 9-by-13-inch pan, had crushed cream-filled wafer cookies as the crust, and had a fluffy, lemony Knox gelatin-based filling. Does that ring a bell with anyone?" If you can share a recipe for angel pie (please don't send any lemon lush recipes), write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. As you know, we are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear in Monday's Time Out section. Meanwhile, Happy Easter!

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