Lemon Chiffon Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Lemon Chiffon Pie
Categories: Pies
Yield: 8 servings

1 Unflavored gelatin
1/4 c Cold water
4 Eggs; separated
1 c Sugar
1 1/2 ts Grated lemon rind
1/2 c Lemon juice
1/8 ts Salt
1/2 c Sugar
1/2 c Whipping cream; whipped
1 Graham cracker crust
-(9-inch)
Lemon slices (optional)

Recipe by: Southern Living
Preparation Time: 0:20
Soften gelatin in cold water; set aside. Beat egg yolks
until thick and lemon colored. Combine yolks, 1 cup sugar,
lemon rind, juice, and salt in a saucepan; stir until
smooth. Cook over medium heat, stirring constantly, 5
minutes or until thickened. Remove from heat; add gelatin,
and stir until gelatin granules dissolve. Cool. Beat egg
whites until foamy; gradually add 1/2 cup sugar, 1
tablespoon at a time, beating until soft peaks form. Fold
egg whites and whipped cream into lemon mixture; pour into
crust. Chill until set. Garnish with lemon slices, if
desired. Yield: one 9-inch pie.
NOTE: Recipe makes enough filling for 2 pies if using
commercial graham cracker crusts.

-----