Dessert
(Pie
)
Sky High Lemon Chiffon Pie
Contributor: Mom/Gram
1
envelope
unflavored gelatin
3/4
cup
sugar
5
eggs
separated
1/2
cup
water
1/2
cup
lemon juice
1
tsp
lemon peel
grated
1
9 inch
baked pie shell
whipping cream
In medium sauce pan, mix unflavored gelatin with 1/2 cup sugar, blend in egg yolks; beat with water & lemon
juice. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes: add lemon
peel. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a
spoon. In medium bowl, beat egg whites until soft peak forms, add remaining 1/4 cup sugar and beat until
very stiff. Fold into gelatin mixture, pile high in pie crust. Chill until firm, spread whipping cream on top and
garnish with maraschino cherries, serves 6 to 8. Make light tempting summer dessert.
Edition: 1