Lemon Chiffon Pie

1. 1

   In saucepan, combine gelatin, 1/2 cup of the sugar and salt. Beat together yolks, lemon juice and 2/3 cup water.

2. 2

   Stir into gelatin mixture.

3. 3

   Stir over medium heat until mixture comes to a boil and gelatin dissolves.

4. 4

   Remove from heat and stir in peel. Chill; stir occasionally until partially set.

5. 5

   Beat egg whites until soft peaks form.

6. 6

   Gradually add remaining sugar, beating until stiff peaks form.

7. 7

   Fold in gelatin mixture.

8. 8

   Fold in whipped cream.

9. 9

   Pile into cooled pastry shell.

10. 10

    Chill until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.