Lemon Chiffon Pie

1. 1

   Add

2. 2

   sugar,

3. 3

   juice

4. 4

   and rind and water to the egg yolks. Cook in double boiler, stirring constantly, until thickened and mixture coats

5. 5

   the

6. 6

   spoon.

7. 7

   Remove from heat.

8. 8

   Beat egg whites and salt until stiff but not dry.

9. 9

   Add sugar by tablespoonfuls, beating after each addition.

10. 10

    Pour custard into meringue, when well blended pour into baked pie shell.

11. 11

    Bake in slow 325u00b0 oven for about 20 minutes, or until set.

12. 12

    Cool before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.