Rhubarb/lemon chiffon pie

1 Servings

Ingredients

QuantityIngredient
1pack(3-ounce) lemon-flavored gelatin
1cupBoiling water
½cupSugar
2teaspoonsFinely shredded lemon peel
3tablespoonsLemon juice
1cupWhipping cream
2cupsRosy Rhubarb Sauce (recipe above)
1Baked piecrust, 9-10 inch

Directions

Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon peel and juice; stir till combined. Cover; chill till mixture is the consistence of unbeaten egg whites.

In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12 servings. Posted to EAT-L Digest 19 Mar 97 by Patricia A Burns <pburns1@...> on Mar 20, 1997