Lemon Chiffon Pie(From: American Heart Association Cookbook)

1. 1

   Dissolve gelatin in boiling water.

2. 2

   Add grated lemon rind and 1/4 cup of the sugar.

3. 3

   Stir well.

4. 4

   Cool until the mixture is the consistency of unbeaten egg whites (about 20 minutes.)

5. 5

   Place nonfat dry milk and ice water in a mixing bowl.

6. 6

   With an electric mixer, beat on high speed 3 to 4 minutes until soft peaks form. Add lemon juice and continue beating.

7. 7

   Add the remaining 1/4 cup of sugar gradually and continue beating until stiff peaks form. Fold into gelatin mixture and combine thoroughly.

8. 8

   Pour into cooled crust.

9. 9

   Chill until firm (about 3 hours).

* Per serving · 4 servings · Values may vary.

No additional tips available.