Title: Lemon Chiffon Pie/b H and G
Categories: Pies
Yield: 1 servings
1 Unflavored gelatin
1 c Sugar
1/2 ts Salt
4 Egg yolks
1/3 c Lemon juice
1 ts Grated lemon peel
4 Egg whites
1/2 c Whipping cream; whipped
1 Baked 9 inch pastry shell;
-cooled
Recipe by: Better Homes & Gardens Cookbook:
In saucepan, combine gelatin, 1/2 cup of the sugar and
salt. Beat together yolks, lemon juice and 2/3 cup water.
Stir into gelative mixture. Stir over medium heat till
mixture comes to a boil and gelatin dissolves. Remove from
heat and stir in peel. Chill. Stir occasionally until
partially set. Beat egg whites till soft peaks form. Fold
in gelatin mixure. Fold in whipped cream. Pile onto cooled
pie shell. Chill till firm.
