Lemon Chiffon Pie

  • on July 4, 2008
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Ingrients & Directions

1 ea Deep dish pie shell,baked 1 ts Unflavored gelatin
1/4 c Water 3 ea Large eggs,separated
1 c Sugar 1/2 c Lemon juice
2 ts Grated lemon peel 3 ea Drops yellow food coloring
1 c Whipped topping,thawed 1 x Chocolate shavings,garnish
1 x Lemon slices,garnish

Soak gelatin in water.In double boiler over gently simmering water, beat
yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats
the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir
well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg
whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped
topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before
serving.garnish with chocolate shavings and lemon slices.

8 servings

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