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Lemon Chiffon Pie

  • on April 3, 2009
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Ingrients & Directions


1 ea Deep dish pie crust shell,ba
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 dr Yellow food coloring,optiona
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.Serves 8.

Yields
8 Servings

Article Categories:
Pies

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