| Yield | 0 |
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| Recipes | Pies |
| Yield | 0 |
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| Recipes | Pies |
Lemon Chiffon Pie
1 Tablespoon unflavored gelatin
1/2 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup lemon juice
1/2 teaspoon salt
1 Tablespoon grated lemon rind
Graham cracker crumb pie crust
Whipped cream
Soften gelatin in water for 5 minutes. Beat egg yolks and add 1/2 cup sugar, lemon juice and salt. Cook over boiling water until custard consistency. Add grated rind and softened gelatin and stir thoroughly. Cool. When mixture begins to thicken, fold in stiffly beaten egg whites to which remaining 1/2 cup sugar has been added. Fill crumb crust and chill. Spread with whipped cream.