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Lemon Chiffon Pie


  • 4 egg yolks, beaten
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 5 Tbsp. lemon juice
  • 1 envelope unflavored gelatin
  • 1/3 cup cold water
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  • 4 egg whites
  • 1/2 cup sugar
  • deep dish pie shell, baked


Beat egg yolks and mix with sugar, salt and lemon juice. Cook over very slow heat in top of double boiler, stirring constantly until slightly thick. Soak the gelatin in cold water for 5 minutes. Stir into the hot mixture; stir until dissolved. Set aside to cool. Beat egg whites until stiff and then beat in 1/2 cup sugar; gradually fold into the lemon mixture. Pour into cooled baked pie shell. Top with whipped topping, if desired.

By Robin from Washington, Ia

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