Posted by aftermidnight Z8 V. Island B.C. on Mon, Mar 3, 08 at 11:56
LEMON CHIFFON PIE
1 envelope of gelatin
1 cup of sugar divided in half
1/8 tsp. salt
4 eggs seperated
1/2 cup fresh lemon juice
1/4 cup water
2 tsp. grated lemon rind
1 9" baked pie shell
Mix gelatin with 1/2 cup sugar with the sugar and salt thoroughly in the top of a double boiler.Beat egg yolks, lemon juice and water, addto gelatin mixture, stir constantly until the gelatin is dissolved.
Cook over boiling water 5 minutes or until thickened, remove from heat, add lemon rind.
Chill stir occasionally until mixture starts to mound slightly.
Beat egg whites until foamy, slowly add remaining sugar, beat until stiff. Fold into lemon mixture and then spoon into baked pie shell. Chill until set. Serve with a dollop of whipped cream.
