Lemon Chiffon Pie with Cream

1. 1

   In sauce pan soften gelatin in cold water.

2. 2

   Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice.

3. 3

   Cook stirring constantly until sugar is dissolved and gelatine is melted.

4. 4

   (About 5 minutes. )

5. 5

   Cool stirring occasionally until firm but not hard.

6. 6

   In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining 1/2 cup sugar until stiff peaks form.

7. 7

   Set aside.

8. 8

   Beat thickened gelatin mixture until light and fluffy.

9. 9

   Gently fold in beaten egg whites.

10. 10

    Heap lightly into pie shell.

11. 11

    Refrigerate 3 hours or longer until firm.

12. 12

    Top with sweetened whipped cream before serving.

* Per serving · 4 servings · Values may vary.

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