Heavenly Lemon Chiffon Pie

1. 1

   Sprinkle gelatin over 1/4 cup cold water which has been placed in a small bowl and let the gelatin stand about 15 minutes until it softens.

2. 2

   Place egg yolks, lemon juice, lemon zest, 1/2 cup of the sugar and the salt into the top of a double boiler.

3. 3

   Heat the water in the bottom of the double boiler to simmer (don't boil) and beat yolk mixutre constantly with a whisk until it becomes thick.

4. 4

   Add the gelatin mixture to the custard mixture and stir until combined well.

5. 5

   Allow this mixture to cool completely.

6. 6

   In a medium bowl, beat the egg whites until soft peaks form.

7. 7

   Gradually add the remaining 1/2 cup of sugar and continue beating until the mixture is stiff, but not dry.

8. 8

   Gently fold 1/3 of the egg white mixture into the cooled custard mixture, folding in until no egg whites can be seen.

9. 9

   Fold in the remaining egg white mixture until no white can be seen.

10. 10

    Pour the lemon mixture into the piecrust and refrigerate overnight.

11. 11

    I serve this with a dollop of Cool Whip on each slice.

* Per serving · 4 servings · Values may vary.

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