*  Exported from  MasterCook  *

                           Lemon Chiffon Pie #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies                             Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       env          Unflavored gelatin
     1/2   c            Water -- cold
   4                    Eggs -- separated
   1       c            Sugar
   2       ts           Lemon peel -- grated
     1/2   c            Lemon juice
     1/4   ts           Salt
   1                    Baked 9" crumb crust -- OR-
                        Pastry shell
                        Sweetened whipped cream

  In sauce pan soften gelatin in cold water.  Add slightly beaten egg
  yolks, 1/2 cup sugar, lemon peel and juice.  Cook stirring
  constantly until sugar is dissolved and gelatin is melted.  (About
  5 minutes.) Cool stirring occasionally until firm but not hard.

  In large mixing bowl beat eggs with salt until foamy; gradually
  beat in remaining 1/2 cup sugar until stiff peaks form.  Set aside.
  Beat thickened gelatin mixture until light and fluffy. Gently fold
  in beaten egg whites.  Heap lightly into pie shell.  Refrigerate 3
  hours or longer until firm.  Top with sweetened whipped cream
  before serving.

  MICROWAVE DIRECTIONS:

  Soften gelatin in cold water in deep 1 quart glass bowl.  Add
  slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice.
  Microwave on medium power (50%) 4 minutes stirring every minute
  until sugar is dissolved and gelatin is melted.  Procede as
  directed in recipe.
  
  Reprinted with permission from Pies On Parade
  (Jean Porter, C and H Sugar Kitchen)

  Electronic format by Karen Mintzias
  

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