Lemon Chiffon Pie

1. 1

   Stir together 1/2 cup sugar and gelatin in small saucepan. Blend egg yolks, water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils.

2. 2

   Stir in lemon peel.

3. 3

   Place pan in bowl of ice and water or chill in the refrigerator, stirring occasionally until mixture mounds slightly when dropped from spoon.

4. 4

   Beat egg whites and cream of tartar until foamy.

5. 5

   Beat in sugar (1/2 cup), 1 tablespoon at a time.

6. 6

   Continue beating until stiff and glossy.

7. 7

   DO NOT UNDERBEAT! Fold lemon mixture into meringue.

8. 8

   Pile into baked pie shell. Chill at least 3 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.