Lemon Chiffon Pie

1. 1

   Soak gelatin in cold water 5 minutes.

2. 2

   Beat egg yolks lightly and mix in 1/2 cup sugar, lemon juice and salt.

3. 3

   Cook over hot water until mixture coats a silver spoon, stirring constantly. Add gelatin and stir until dissolved.

4. 4

   Add lemon rind and chill. Beat egg whites until fluffy.

5. 5

   Gradually add the remaining 1/2 cup sugar and beat until stiff.

6. 6

   Fold in slightly thickened gelatin mixture.

7. 7

   Pour into baked pie shell.

8. 8

   Serve with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.