Title: Butter Crunch Lemon Chiffon Pie
Categories: Pie Hawaiian
Yield: 1 Pie

1/2	c	Butter
1	c	All purpose flour
1/4	c	Brown sugar
1/2	c	Chopped nuts or coconut -Filling--
1/2	c	Sugar
1		Envelope unflavored gelatin
2/3	c	Water
1/3	c	Lemon juice
4		Eggs separated
1	tb	Grated lemon rind
1/2	ts	Cream of tartar
1/2	c	Sugar

Crust: Heat oven to 400 degrees. Mix all ingredients with hands. Spread in oblong pan, bake 15 minutes. Take from oven, stir with spoon. Save 3/4 c for topping. Immediately press rest of mixture against bottom sides of 9" pie pan. Cool. Pour in filling. Sprinkle reserved crumbs on top. Chill 1 hour. Filling: Blend sugar, gelatin, water, lemon juice, slightly beaten egg yolks thoroughly in saucepan. Cook over low heat, stirring constantly, just until mixture comes to a boil. Stir grated lemon rind. Place pan in cold water. Cool until mixture mounds slightly when dropped from a spoon. Then fold into a meringue made of egg whites. (Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time, until stiff and glossy.) Hotel & Restaurant School

St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972

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