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Lemon Chiffon Pie


  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 4 eggs, separated
  • 1 cup sugar
  • 1/2 cup lemon juice
  • pinch salt
  • 1 tsp. grated lemon rind
  • 1 cup whipping cream, whipped
  • 1 pie shell, baked (9 inch)


Soften gelatin in cold water and set aside. Mix egg yolks, half of the sugar, lemon juice and salt in top of double boiler. Cook over simmering water, stirring constantly, until it thickens. Remove from heat; add gelatin and lemon rind. Cool in pan of cold water, but do not allow mixture to set. Stir frequently. While first mixture is cooling, beat egg whites with wire whisk and add remaining sugar very gradually, as for meringue. Fold in lemon mixture and pour into pie shell. Chill for several hours. Top with whipped cream.


By Robin from Washington, IA


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