Title: Lemon Chiffon Pie
Categories: Pie Dessert
Yield: 8 Servings
| 1 | | Deep dish pie shell,baked |
| 1/4 | c | Water |
| 1 | c | Sugar |
| 2 | ts | Grated lemon peel |
| 1 | c | Whipped topping,thawed |
| | | Lemon slices,garnish |
| 1 | ts | Unflavored gelatin |
| 3 | | Large eggs,separated |
| 1/2 | c | Lemon juice |
| 3 | | Drops yellow food coloring |
| | | Chocolate shavings,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.