LEMON CHIFFON PIE
1 – 9” Pie crust – bake and cool
Filling: 1 envelope Knox gelatin
¼ Tsp. salt
1/3 Cup sugar
4 large eggs – separated
1/3 Cup water
Grated lemon peel – ½ Tsp.
¼ Cup lemon juice
In a small heavy saucepan or double boiler combine gelatin, salt and 1/3 cup sugar. In a small bowl, beat the egg yolks with the water. Add lemon peel, and lemon juice. Cook over low heat until thick. Stir constantly and do not boil. Cook 10 minutes. Cool 30 minutes.
In a large bowl beat egg whites until foamy and gradually beat in a ½ cup sugar until quite stiff and fluffy. Gently fold mixture of eggs and lemon into the egg whites. Spoon into cool pie crust. Refrigerate until set.
Top with whipped cream or Cool Whip.