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 about 36 years, most of those with three columns a week. Kruse estimated that she wrote nearly 2,500 columns and received about 14,400 letters.
By Judyrae Kruse
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 or 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.
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