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Lemon Chiffon Pie Recipe

   
 

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     Lemon Chiffon Pie

Category   Desserts - Breads
Sub Category   None

Ingredients
1 envelope unflavored gelatin
1/4 c. cold water
1/2 tsp. salt
1 c. sugar
1/2 c. lemon juice
1 tsp grated lemon rind
4 eggs, separated
 

Instructions
Add 1/2 c. sugar, lemon juice, and salt to beaten egg yolks and cook in double boiler until the consistency of custard.
Pour cold water into small bowl and sprinkle gelatin on top. Add to hot custard and stir until dissolved. Add lemon rind; cool.
When mixture begins to thicken, fold in stiffly beaten egg whites to which the other half of the sugar has been added.
Fill a baked shell or graham cracker crust and chill. Serve with a topping of whippped cream sprinkled with chopped nuts.


Originally Submitted
12/27/2009





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