Lemon chiffon pie (c&h)

Yield: 1 Pie

Measure Ingredient
1 \N Envelope unflavored gelatine
½ cup Cold water
4 \N Eggs; separated
1 cup C and H Granulated Sugar
2 teaspoons Grated lemon peel
½ cup Lemon juice
¼ teaspoon Salt
1 \N Baked 9\" crumb crust OR- pastry shell
\N \N Sweetened Whipped Cream

In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, ½ cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine is melted. (About 5 minutes.) Cool stirring occasionally until firm but not hard. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining ½ cup sugar until stiff peaks form. Set aside. Beat thickened gelatine mixture until light and fluffy. Gently fold in beaten egg whites. Heap lightly into pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened whipped cream before serving.

MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass bowl. Add slightly beaten egg yolks, ½ cup sugar, lemon peel and juice. Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted. Precede {sic} as directed in recipe.

Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias

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