Rhubarb/lemon chiffon pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (3-ounce) lemon-flavored gelatin |
| 1 | cup | Boiling water |
| ½ | cup | Sugar |
| 2 | teaspoons | Finely shredded lemon peel |
| 3 | tablespoons | Lemon juice |
| 1 | cup | Whipping cream |
| 2 | cups | Rosy Rhubarb Sauce (recipe above) |
| 1 | Baked 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