Lemon Chiffon Pie

1. 1

   Soak gelatin in cold water for 5 minutes.

2. 2

   In top of double boiler, beat egg yolks; add 1/2 cup sugar, lemon juice and salt. Cook over hot water, stirring constantly, until smooth and thickened.

3. 3

   Add softened gelatin and stir until dissolved.

4. 4

   Remove from heat, add lemon rind and cool.

5. 5

   Beat egg whites until stiff, but not dry.

6. 6

   Gradually add 1/2 cup sugar, beating until stiff. Fold in cooled lemon mixture and then pour into the pie shell. Refrigerate until set.

7. 7

   Spread with whipped cream just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.