Lemon Chiffon Pie

1. 1

   In saucepan, mix unflavored gelatin with 1/2 cup sugar; blend in egg yolks that have been beaten with water and lemon juice. Let stand for 1 minute.

2. 2

   Heat, stirring constantly, until gelatin is dissolved.

3. 3

   Add lemon peel and food coloring.

4. 4

   Chill, stirring occasionally until mixture mounds slightly when dropped from spoon.

5. 5

   Beat egg whites until foamy; add remaining 1/4 cup sugar and beat until stiff but not dry.

6. 6

   Fold into gelatin mixture. Spoon into crust; chill 3 to 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.