Lemon Chiffon Pie

1. 1

   In saucepan, blend the egg yolks, 3/4 cup sugar, gelatin, water and lemon juice.

2. 2

   Cook over medium heat until it boils and begins to thicken a little.

3. 3

   Add lemon peel.

4. 4

   Place in a pan of ice water or chill in refrigerator until the mixture mounds when dropping from spoon.

5. 5

   Beat egg whites and cream of tartar until almost stiff.

6. 6

   Add 1/2 cup of sugar, 1 tablespoon at a time, until stiff and flaky.

7. 7

   Fold in the lemon mixture.

8. 8

   Pour into pie crust.

9. 9

   Chill several hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.