Lemon Chiffon

1. 1

   In a small pan, sprinkle Jell-O onto the warm water and leave spongy.

2. 2

   Beat egg yolks and sugar with electric beater until very light and fluffy (about 5 minutes).

3. 3

   Stir in the lemon rind, juice and half and half.

4. 4

   Melt the spongy Jell-O over low heat, stirring constantly; stir into the yolk mixture.

5. 5

   Cool the lemon mixture until it is just on the point of setting.

6. 6

   Stiffly beat the egg whites and fold into the mixture into a serving bowl and put into refrigerator until set (about 1 hour).

* Per serving · 4 servings · Values may vary.

No additional tips available.