Rhubarb/lemon chiffon pie

Yield: 1 Servings

Measure 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 \N Baked piecrust, 9-10 inch

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

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