Lemon Chiffon Pie#2

Main Ingredient: Eggs
Preparation: Baked Goods
Course: Various Desserts
Yield:

Lemon Chiffon Pie#2 ingredients

1 Envelope unflavored
gelatin
1⁄2 c Cold water
4 Eggs; separated
1 c C and H Granulated Sugar
2 t Grated lemon peel
1⁄2 c Lemon juice
1⁄4 t Salt
1 Baked 9 crumb crust -- OR-
pastry shell
Sweetened whipped cream;

Cooking Lemon Chiffon Pie#2

1. In sauce pan soften gelatine in cold water.
2. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice.
3. Cook stirring constantly until sugar is dissolved and gelatine ismelted.
4. (About 5 minutes.
5. ) Cool stirring occasionally until firm but not hard.
6. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining 1/2 cup sugar until stiff peaks form.
7. Set aside.
8. Beat thickened gelatine mixture until light and fluffy.
9. Gently fold in beaten egg whites.
10. Heap lightly into pie shell.
11. Refrigerate 3 hours or longer until firm.
12. Top with sweetened whipped cream before serving.
13. MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass bowl.
14. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice.
15. Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted.
16. Precede {sic} as directed in recipe.